This month's Monday menus at Camino feature goat (except for April 19 when they are having a Soul Food Farm event). Last night's menu, pictured, was delightful.
The first course was an artichoke salad with lots of olive oil, some nutty garbanzo beans, and thin slivers of lemon rind. It came with a "flatbread" that was very thin and crisp. like a cracker. I loved it, although it was so simple that I can't really figure out what made it so good.
The main plate had several small ribs, a few slices of shoulder and a chunk or two of loin. The shoulder and loin were a bright pink and only mildly goaty; the ribs were cooked to a brown crisp on the outside, and somewhat greasy between the little rib bones. They served the meat with rather chewy farro, and some braised greens, and yogurt. The plate had a nice contrast of textures, and a forkful of meat and greens swirled in a bit of yogurt was great.
Last course was a very cold grapefruit sorbet made with sparkling wine. The wine flavor was apparent, but not the bubbles. A few slices of candied grapefruit peel came with it. They served me similar chunks of peel a few weeks ago with chocolate, and I liked that pairing better because although both were bitter they offered more flavor contrast than the peel and sorbet.
Goat Monday seems unlikely to be as popular as Paella Monday was in January, or even Sauerkraut Monday in February. Lots of empty tables last night, and the waiter seemed surprised and pleased when we ordered the goat menu without hesitating. I, however, may go back, just because a good goat is hard to find.
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