$19.95 - an excellent value for the DAT 3-course lunch program (the regular lunch offers two courses for $29)
Amuse Bouche - wild mushroom soup with croutons, a heavenly infusion of woodland mushrooms and jewels of crusty croutons- a glorious way to wake up the tastebuds.
Parsnip Soup en Cappuccino with mushrooms and white truffle oil, served in lovely white bowls, both sweet with parsnips and rich with mushrooms. Very excellent.
Marbre of Fennel, Tomato, Artichoke with herb salad, the marbre is a tantric circle of tiny mosaics of tomato-artichoke-fennel with a puff of mache. Lovely.
Horseradish Crusted Wild Salmon with a Riesling Sauce and potatoes, rich with those important Omega-3s, the wild salmon is perfectly cooked rare with a salt crust and a delicate Riesling Sauce, and very tiny cubes of steamed potato. This was everyones favorite entree.
Roasted Sonoma Chicken with salsify, black trompette and hazelnuts - no one selected this. We eat chicken everyday, but the salsify and mushrooms were tempting.
Farmhouse Artisal Cheese plate : the best end to a fine lunch with
Ossau Iraty -French sheep milk cheese
Alpine Shepherd -Yerba Buena cows milk cheese
Timson - goat cheese from Vermont
with red seedless grapes and almonds to garnish
Pina Colada Ice Cream - a taste treat parfait. Most of the other tables were ordering this dessert, who doesnt like ice cream and custard? Pineapple and coconut!
Table breads were a challenge to the low-carb dieters, with hearty artisal olive breads, sourdough, and a wheat-nut bread. We unshamedly asked for more.
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