| The Duck Club 103 Coast Hwy. 1 Bodega Bay (707) 875-3525 www.bodegabaylodge.com
Sonoma Coastal Cuisine |
Nestled along the Sonoma coast at the Bodega Bay Lodge and Spa, The Duck Club boasts an ideal location and a view to match. Inside, its classic setting has high-backed chairs, linen-covered tables and a large, wood-burning fireplace.
Phil Wright has recently joined the staff as executive chef, and is devoted to creating a menu that features locally produced, organic products. When my friend Halley and I were there, it had an entire page featuring local Chinook salmon (literally caught that morning). We also got a peek at the new menu (which debuted in June). It includes a shrimp tamale appetizer, a Dungeness crab bisque, potato-wrapped sea bass, a Sonoma vegetable risotto and more—definitely some temptations going on there.
To begin, we decided that cocktails and oysters on the half shell (fresh and locally farmed in Tomales Bay, served with a duet of mignonettes) were the way to go. We were right.
Next we went for a classic ceasar salad, which had lightly toasted brioche croutons and large chunks of asiago cheese. We also tried the roasted portabella mushroom and tomato soup. It was topped with a goat cheese-covered crostini and drizzled with white truffle oil (yum). The soup was puréed and creamy. Total comfort food for a foggy coastal evening—comfort food for the spoiled, that is.
We switched to wine for the main course, and ordered the Merry Edwards 2005 Russian River Valley Pinot Noir. Its velvety mouthfeel, coupled with a dash of pepper spice and dark berry fruit, was an absolute joy.
The first entrée was the rack of Sonoma lamb from CK Farms. It was served medium rare with an artichoke purée, spinach, fresh chopped tomatoes and locally foraged mushrooms. A generous portion, its flavor was smoky with an earthy sauce.
Next came the wood plank salmon from the salmon specials menu. It came to the table on a flat piece of cedar, and the server removed it from the wood upon presentation. It was topped with a buttery brown sugar and Dijon glaze and served with julienned vegetables and cinnamon-spiced wild rice. It was so fresh that even aside from the sauce it tasted sweet. It was some of the best salmon I’ve ever had, and went especially well with the Pinot Noir.
Our server, Joaquin, enthusiastically suggested our desserts, so we followed his lead and went for the apple-raspberry crisp (sure to appeal to your local sweet tooth with its fresh berries and sugary granola crust) with vanilla bean ice cream, and a slice of Mom’s chocolate cake. The cake, well, I can see why it’s called “Mom’s.” Because it definitely tastes homemade, with cream cheese frosting and two chocolate layers that were piled high. It was moist, delicious and rich.
