The meal began with a flavor-packed amuse bouche of a chilled soup made with grapes, garlic, almonds, crème fraîche and Verjus, garnished with oil and red flame grapes. Delicious.
The first course featured a Maine lobster salad with watercress, Williamson Farm avocados spiced with paprika, a spicy tomato gelée and lemon crème fraîche. It was paired with a 2007 Toni Jost “Bacharacher Hahn” Kabinett Mittelrhein (Reisling), which brought out the earthy dish’s acidity.
Next was a Little Farm potato gnocchi (cloud-like, melt-in-your-mouth) mixed with thin-sliced braised artichoke hearts and sylvetta, as well as thin-sliced and sharp-flavored Nebrodini Bianco mushrooms, all topped with a bit of melted cheese. It was perfectly paired with a 2007 Domaine de la Cadette Chardonnay Bourgogne, which completely enveloped the dish’s earthy flavors and brought out its edginess.
The Maine diver scallops were plump, tender and seared golden, served with Hill Family Farm piperade, elephant garlic chips, olives and cubed Iberico ham. This was paired with a 2007 Charles Audoin Marsannay Rosé Burgundy, which brought out the dish’s sweeter elements as everything rounded out on the palate. Wonderful texture play in this one.
The roasted breast and glazed thigh of Clucky Plucky Farm chicken came with both sweet and savory elements. A neutral roasted radish was topped with a marinated and dried black mission fig on one side, while full-flavored, decadent chanterelle mushrooms were on the other. It was served with a masculine 2007 Capiaux “Chimera” Sonoma Coast Pinot Noir, which lent a fruity edge but had the acidity to hold up to the mushrooms.
The cheese course featured a soft, mild and creamy Torta la Serena with toasted bread and preserved Sierra porcini mushrooms with a pimenton jelly. The flavor combination was excellent with just a touch of heat, and the 2006 Jack Larkin Napa Valley Merlot it was paired with was multilayered and outstanding with black fruit and anise characteristics.
Dessert included a Breton cake with Coos Bay huckleberry compote and ginger ice cream, paired with Meyer Family California Port. The cake had the texture of a shortbread cookie and the Port and huckleberries really came alive together. The entire experience was filled with excellent service and flavor combinations. Bravo Bardessono!
