Not sure why this restaurant hasn't garnered more attention. They have a four course tasting menu that changes monthly for $55 - this month it is "Simple and Sublime" Cracked Dungeness Crab, Caesar Salad, Local Petrale Sole- stuffed with Swiss Chard, Meyer Lemon Sorbet, this allegedly is the meal the chef cooked at home for his friends as "A welcome respite from the excesses of the Holidays"
Their regular menu is seasonal. I had a sublime starter following a wonderfully rich and tasty amuse bouche of mushroom soup.
The starter Assiette Cru is described as raw Ahi tuna, diver Scallop Tartar, Hog Island Oyster, Oyster Chantilly, Herb Infused Olive Oil $18- which doesn't really do justice to the wonderfully fresh fish and lovely tastes - oyster chantilly is creme fraiche with sprinkles of salt. Chef suggestion is that it be used as a "dip" for the other fish. Absolutely fantastic!
I decided on another "starter", not on the menu that was described as foie gras on a carmelized onion tart - a bit expensive at $30. I asked and was told that it was 5 oz. of foie gras so decided to go for it.
The disappointment - it was about a 2 oz potion, not served hot BUT the taste was wonderful. Very sweet complementary carmelized onion in a puff pastry. At the smaller size it WAS expensive.
With the two starters and 2 of the wonderfully warm Acme sour dough rolls (well, and too much wine) I was too full for dessert. I was served five wonderful small pastries, complimentary - which I enjoyed at home later!
Rest of menu - starters $11 (handmade empanada)-$18 (assiette Cru), salads $9, sides $6, Mains 30is - including Ahi tuna, Tai Snapper, Duck, Beef or Lamb (interesting sounding Lamb Pot Au Feu - Ribeye, shank and rib of lamb, root vegetable, crouton and fress herbs $34), desserts around $8
They have a very extensive wine list (somewhat pricey) and sedate interior with really excellent service. Love to hear whaat others think.
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