Hubby, puppy and I just returned from two spectacular days in Point Reyes. Stayed for the first time at the Olema Inn (quite attractive, allow pets, no 2-night minimum but lousy hot water and non-existent service). This was Thursday evening, following the fire that closed down Manka's so getting a dinner rez was tight. However we wrangled an 8:30, went down to the bar around 8pm and were given a complimentary glass of champagne to ease the pain of the wait.
We started with Hog Isand oysters, 8 of them, each with a different topping. The four I tasted were all delicious, my fave being the "A La Russe" with lemon creme fraiche and caviar.
Then we shared the fresh crab frisee salad with citrus truffle vinegrette, light, complex and delicious. On to the mains: We got the Marin Farms steak with wild mushrooms and potatoes- beautifully cooked and really meaty tasting and statisfying, and probably the most fabulous dish of the evening, duck confit and apple ravioli with quince,fennel, bussell sprouts in a sherry au jus. The flavors were so unique and complimented each other so well we ALMOST didn't need dessert but who are we to skimp? We had a chocolate ice cream parfait which was fine but ordinary and a very good bread pudding with carmel sauce. All in all a terrific meal and most impressive considering we were one of the last tables after the kitchen had been unexpectedly slammed after the fire. We also had a nice chat with the sous chef who was doing double duty as a bartender/hostess. Sh said that she and the chef, Ed Vigil will be opening a new place in the large brick builing next to the Old West saloon in Point Reyes. She said it will also have rooms and be called Serefina. They are expecting to open sometime next year.