I do wish their bar had the same attitude about quantity and quality as the kitchen. This was a good drink, but easily 3 times as big and strong as it should be. I want foodie-compatible cocktails.
I blame this drink for my failure to take a picture of our dessert (warm chocolate cake with olive oil ice cream with fleur de sel brittle; carmelized brioche with brown butter ice cream and meyer lemon reduction) or the petits four (quince gelee, light puffy little cookies (perhaps almond), toasted & seasoned pistachios).
a treat from the kitchen
Goat cheese ice cream with beet mousse, garnished with red wine reduction and a secret dab of almond praline under the goat cheese. Truly delightful.
Hands down the best bread I’ve had at a restaurant in the last year, possibly ever.
smoked paprika, mango, sea beans
Kanpachi “New Style” Sashimi & Tartare
Mountain yam, seaweed salad, fresh wasabi
Spicy mango pickle, chilled tomato water, rice crisp
This was the winner for the crudo course, though they were all good.
Asparagus & Morel Stir-Fry
Chive blossom, lemongrass & mushroom emulsion
Poached Organic Egg
Asparagus broth, Hobbs’ smoked bacon ice cream, parmegiano reggiano
This was simply sublime. I’d vote it the dish I couldn’t resist ordering again.
[Sadly, never got the chance. The restaurant closed about a month later.]
Seared La Belle Farms Foie Gras & Duck Terrine
Duck breast ham, kumquat purre, natural gelee
That’s also some duck prosciutto in the salad there.
Bellwether Farms Suckling Lamb
Three marmalades, crushed fava beans, jasmine & meyer lemon sauce
Very nice. We really liked the three different lamb cuts in this one.
Roasted Sweetbreads & Quail Egg Sunny Side Up
Fresh pinenuts, purslane, eucalyptus vinaigrette
Crispy Berkshire Pork Belly
Edamame puree, hibiscus and golden current chutney
Insanely rich. Too rich for my blood, though it was very good.
Tasmanian [something] Trout
(entree menu picture was a bit blurry)
Pickled ramps, [something], fiddleheads.