We chose the Chef's "Trust Me" Tasting Menu--$15/course with a minimum of 5 courses. The chef chooses and typically sends out different dishes for each course so if you have sharers in the group, you can try a lot of different dishes. If you don't have sharers, it'll be tough to decide who gets which dish.
To start, warm rosemary rolls were delicious.
If you order a bottle of wine, corkage for a bottle is free. Otherwise, corkage is $20. The Gordian Knot Albarino was $42.
Hawaiian Ahi Poke with Strong Arm Farms Kombu, Wakame Salad, Soy Kombu Emulsion, Crispy Nori and Warm Avocado. The avocado had been breaded and fried, tempura style. This was my favorite of the 1st course.
Organic Sonoma County Salad with Skyhill Farms Goat Cheese Mousse, Candied Kumquat, Cashew Dragee.
Waygu Beef Tartare. This is not on their regular menu. This would have been better with a little mustard mixed in.
For the 2nd course, we were served a pasta and 2 soups.
Creste di Gallo Semolina Pasta with Estate Baby Rapini, Whipped Egg Yolk Custard, 18 Month Parmesan Cheese and Crispy Capers. Good but nothing too memorable.
Roasted Sunchoke Soup, Sonoma County Beets, House Cured Speck Ham, Whipped Date Blossom Creme Fraiche and Beet Puree. The soup was quite flavorful and I'm still trying to decide if the very crunchy speck ham was a distraction.
Mushroom Veloute with Sauteed Mushrooms and 62 Degree Egg--this was the special of the night. Very tasty.
The 3rd course included scallops and 2 fish dishes.
Day Boat Scallops en Croute with Bernier Farms Fennel, American Caviar and Champagne Beurre Blanc. This is one of their signature dishes.
The waiter cuts the crust off and spoons out the contents on top. This was delicious.
Crispy Skinned Striped Bass with Bernier Farms Celeriac--Winter Root "Risotto," Celeriac Mousseline, Espelette Vinaigrette. The fish was well prepared--moist but with a crispy skin.
Dungeness Crab Stuffed Petrale Sole with Bernier Farms Cauliflower, Roasted Spaghetti Squash, Cauliflower Fondue and Lemon Jus. This was good but I couldn't really pick up the crab flavor. I liked the bass better.
We brought a bottle of Premonition Pinot Noir.
Coriander Crusted Duck Breast with Duck Confit "Granola Bar," Pickled Goji Berry and Cocao Nib. The lamb was prepared pink and delicious.
Lamb Duo with Fava Bean Relish--Lamb Sirloin with Rosemary, Thyme, Garlic; Lambchetta with House Made Lamb Sausage. I couldn't decide which lamb I liked better.
American Waygu New York, Cognac & Bourbon Infused Shitake, Maitake, King Trumpet Mushrooms, Smoked Parsnip Mousseline, Fermented Black Garlic.
For dessert, one of the options was The S'more--Chocolate Bouchon, Graham Cracker, Toasted Meringue and Caramelia Ice Cream. I liked the toasted meringue but overall it was okay.
ItsNotA "Snickers Bar"--Cocoa Nib Tuile, Peanut Powder, Locally Produced Volo Dark Chocolate.
The Last Piece of Cake--Spiced Carrot Cake, Cream Cheese Frosting, Carrot and Cardamon Gastrique This was my favorite of the desserts but then again I'm a carrot cake fan.
The Birthday Girl got an extra dessert. Bread, Butter and Jam--Fresh Homemade Jam, Toasted Brioche, Salted Brown Butter Ice Cream.
2019 04 03
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