Our dinner menu:
Compressed Cucumber: grilled onions, basil, romesco sauce
Hamachi Crudo: avocado, watermelon radish, Dashi Gelée
Hand-made Smoked Cavatelli: Foraged mushrooms, pickled pearl onions, foie gras emulsion
Mishima Ranch “Flavor Curve”: horseradish potato gratin, foraged mushrooms, bordelaise sauce
Cattail Creek Lamb Rack: glazed rillettes, house made ricotta gnocchi, piperade
-The cardamom cocktail was like a light cardamom soda. If you love that spice, try this.
-I found it hard to decide which entree to order, but went for lamb in honor of our wedding dinner, especially since it came with gnocchi (my favorite dish from our wedding).
-I’m generally wary of foie gras on menus lately as predictable foodie bait that lives up to hype far less than it should. But the smoked cavatelli dish with foie emulsion was my favorite in our set of great dishes.
-Stellar service — the cavatelli was a make-up dish for an early misstep. I’m grateful they made up for things this way!