AVIA Kitchen

Executive Chef Chris Aken’s seasonal, locally sourced menu has both small plates and entrée offerings, while the wine list has both local and international selections. We started with an off-menu special of winter mushrooms served two ways: a terrine (served cold, as a salad) with baby carrots, brioche and pickled onions; and a golden, rich crepe, served warm and stuffed with goat cheese and caramelized onions. The dishes were paired with a 2006 Newton Carneros Chardonnay (citrus nose, creamy mouthfeel), which matched especially well with the terrine’s flavor profile and texture play.

An entrée of hearty crab risotto with manila clams and essence of Meyer lemon was a special for the evening, and featured big chunks of Dungeness crab and fresh clams. It was served with an Australian Pinot Noir called Innocent Bystander (velvety, cherry, vanilla) that complemented the dish with its contrasting sweet elements.

The generously sized C.A.B. filet mignon was served with broccoli rabe, Jerusalem artichokes, fingerling potatoes and red wine jus. It came medium rare and was naturally flavorful and not over-sauced, which would have taken away from it. It was paired with a Franciscan Meritage called Magnificat (Cabernet Sauvignon, Merlot, Petite Verdot and Malbec), which had a great, lush nose with dark fruit and cocoa on the palate.

Our desserts both looked like delicate sculptures. First we had an apple tart with puff pastry, caramel sauce, a pulled sugar spear and apple chip garnish, topped with vanilla ice cream. Next was a light, chocolate-filled bread pudding that came with vanilla ice cream encased in a hardened chocolate shell. They were served with an Antiguan Muscat and Optima 20-year Tawny Port.

Whether you’re staying in one of the hotel’s luxury rooms or are simply in the neighborhood, this is a must-stop place for a delicious way to relax, with excellent service and ambiance to match.