Let's see, I was there last night with friends and as I don't think anyone has posted about their experiences in at least a week I thought I would share a little.
I thought originally we would be in the lounge but we ended up in the restaurant at a "regular" table (gasp!). I was too excited by seeing my friends to do much thinking but I was starving so I let the chef choose (via our wait person; the chef doesn't come out to tables to chat you up about your likes, or at least he/she doesn't come out for me!). The vintner's menu definitely wasn't calling to me, as it featured both a dish made with liver and one with green garbanzos. I've heard green garbanzos are wonderful but...me and garbanzos, it's just not going to happen. Liver? Well, no. Just no. I also had the wine flight and let them pair for me. Please note that due to the lively discussion, this is not my closest food observation night ever.
I explained my aversion to organ meats and brains (both of which were on the menu last night) to the server as well as my preference for old world wines. I do like to pick my own dessert, which I mentioned.
So...everyone at the table got an amuse-bouche made of a sesame tuille rolled into a cone and stuffed with marscapone, diced canary melon, and duck prosciutto. Very nice.
My first course was the Szechuan pepper seared ahi. The menu has changed up a bit since AVP posted it earlier this month. This ahi came with corn but no favas. There was a garnish of what I think was "micro" cilantro along with a sauce that was vague but delicious. It was paired with a VERY dry German Riesling; plenty of minerals (yay!).
Next up was an small portion of one of last night's entrees, which was striped bass. Bass isn't my favorite fish but cooked as it was in a sauce with roasted red pepper, roasted cherry tomatoes, capers, and plenty of delicious fennel (!), it was delightful. The bass was served with a French Chardonnay. I like French Chardonnay and this paired very well with the fish but it came a little bit after the fish was served so my eating/sipping schedule got off! I didn't like the wine as well alone although I suppose that is the point of a good pairing; to make the wine taste even better.
Next up was the "Skillet roasted "Prime" New York - Blistered tomatoes, sweet onion carbonara, white cheddar chive potato tots." I would like to point out there was only ONE tot, although it was fairly large. I don't tend to order steak much when we are out and certainly not here but my goodness, was this delicious. The tomatoes were particularly delightful. I *think* this was paired with a Cotes du Rhone. (Is that right? I would think they would have given me something a little more powerful with a steak although I suppose you can find almost anything in a Cotes du Rhone. Anyway, it was delicious and I drank it all; if anyone who was present remembers it being something different, please speak up!)
I had a hard time choosing dessert; nothing really spoke to me. I went for the peach cake with peach sauce and peach ice cream. It was peachily delicious. It was served with a Sauternes. Gah. I cannot handle this wine; not even the smell. (Noble rot, my foot!) I did try it because I am frequently surprised at the pairings there but while it did taste a little better with the dessert than I thought it did by itself I just.could.not.like.it. I didn't send it back as I'd had plenty at that point although I am realizing now I imagine SOMEONE at our table could have choked down a glass of Magicale if I'd asked for it.
Other items consumed by our party included the Smiling Tiger salad; this week's salad of heirloom tomatoes; argula; goat cheese; and beets (ordered by someone who does not really care for beets or goat cheese! <g>); the bass as a full entree; this week's lamb chop entree; a plate of ice cream; a PLATTER of sorbet and berries; and I *think* a chocolate pave something or other. Plus some beverages. I think one lamb chop got boxed up to take home; otherwise I don't recall seeing any leftovers.
ETA Squash blossoms were not on the menu last night so if you are still dreaming about them, you might have to make them yourself this year.