The crab legs release steam that is filled with garlic and browned butter before Maximus even lifts his fork. He stares at the full plump crab meats with incredible smell—sweet, faintly briny, still warm from the cook.
The sauce pooled beneath it isn't just butter, it's been reduced until it's almost nutty, threaded with thyme that Sienna-Rose swears was cut from the forest behind her estate that morning.
He dips the crab back into it before eating, and the second bite is richer than the first, cream rounding out the garlic's taste, a whisper of lemon cutting through so nothing feels heavy.
Eleanora takes her first sip of the Chardonnay before she even touches the plate. Olivia poured it slightly chilled, and it opens with orchard fruit—green apple, a little pear—before settling into something creamier, almost buttery itself, with a faint vanilla note from oak aging.
