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Glen Ellen Inn Oyster Grill and Martini Bar 13670 Arnold Dr. Glen Ellen (707) 996-6409 www.glenelleninn.com
Wine Country Cuisine |
When the Glen Ellen Inn and Restaurant first opened in 1993, it had only eight tables. Since then, it’s expanded to 46 tables and six “secret cottages.” And although it’s grown over time, the atmosphere remains cozy, friendly and, without a doubt, romantic. Chef Christian Bertrand and his wife, Karen (general manager and wine buyer), have created a charming getaway featuring indoor and outdoor seating. Brennen and I sat on an upstairs veranda, overlooking a lush garden and patio.
Our dining adventure began with the extensive martini list (there were more than 20). We went for the “X-Rated” martini, which had blood orange vodka, mango and passionfruit and the “Forget-Me-Not,” with vodka, ginseng and apricot liqueur. The wine and drink list was fun to read; it even had a few quotes from Mae West and W.C. Fields.
Along with our generously sized cocktails, we had a dozen oysters (the selection changes daily), served with horseradish, chipotle sauce (very hot!) and a mild “Bloody Mary mignonette.”
After that, I switched to a delightful glass of Gloria Ferrer brut sparkling wine, and Brennen moved on to the Candy Apple martini (you know, with a kick). We enjoyed our new drinks with the ginger tempura calamari, which was lightly battered and served with chopped red peppers, diced mango, papaya and green onions, then drizzled with a wasabi aioli.
For a salad, we chose the grilled romaine. Served warm, it had a creamy Ceasar dressing, shaved parmesan cheese, croutons and roasted pine nuts. The general flavor accentuated the nuts, which was an interesting twist—like someone gave the salad a hug.
For an entrée, I chose the sea bass special, which was a pan-seared, (mildly) blackened Chilean bass served with a cherry tomato salsa (at least three different types/colors of tomato) and couscous. Sprinkled with fresh chopped red onions, rosemary and oregano, the presentation was absolutely beautiful and the buttery, moist, mild fish went down easy.
Brennen chose the grilled lobster and risotto, which came with a tomato saffron sauce and was piled with tri-colored grilled vegetables on the side. It was stick-to-your-gut rich: what looked to be a modest portion actually turned out to be plenty.
Next came the dessert sampler, which we enjoyed along with a Chocolate Truffle martini. (It came with an actual truffle as a garnish.) Dessert consisted of the “chocolate therapy” torte (dense and smooth), the Glen Ellen Inn sundae (French vanilla ice cream with a toasted coconut shell and bittersweet caramel sauce), the pecan spice bread pudding (with a chocolate lava center and brandy sauce) and an “extra” item, the frozen lemon Bavarian “trapped in a chocolate cage” with a fresh strawberry coulis.
