They offered a $39 3-course dinner for Restaurant Week.
There were 2 options for the first course--Yellow Fin Tuna Crudo. Avocado, Spicy Aioli, Ponzu, Crispy Sushi Rice, Pickled Fresno Chili and Lime. This was very good. The raw tuna was fresh and the lime, ponzu with a hint of sesame oil dressing was quite good.
The other option was Winter Chicory Salad--Pickled Fennel, Pomegranate Seeds, Thai Basil, Candied Pecans, Feta, Champagne Vinaigrette and Apples. This was a huge salad.
Second course options were Pan Seared Halibut with Gnocchi, Brussels Sprouts, Bacon and Parsnip Mousseline. The halibut was very tender.
The other option was Confit Duck Leg with Creamy Polenta, Romanesco, Chicories, Poached Pear, Red Wine & Bacon Jus. The duck was so tender. The polenta was a polenta cake rather than creamy polenta.
Dessert was Chocolate & Caramel Tart--Tahitian Vanilla Ice Cream, Sea Salt, Creme Anglaise.
2020 02 27
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