We started by sitting on the outdoor deck (there’s also an indoor dining area as well as a large bar and lounge), overlooking the pool and enjoying two specialty cocktails. The pear martini has pear vodka, apple juice, amaretto and apple cider vinegar—a sweet treat. The jalapeño orange drop has vodka, muddled jalapeño and orange, fresh cilantro and agave syrup—it was my personal fave.
The soup of the day was a delicious heirloom tomato gazpacho with onions and jalapeño puréed and garnished with cilantro. The grilled artichoke appetizer came with a lightly dressed baby arugula salad and lemon-caper remoulade. Served warm, it was cooked to perfection. Next was the artisan cheese board, which had five local selections (Pt. Reyes Blue, St. George, Bellwether Farm Pepato, Humboldt Fog and Mt. Tam) alongside dried apricots, candied walnuts, quince paste, grapes, pears, dried figs, blueberries, honey and crostini. It was an absolute joy to mix and match ingredients.
We switched to Davis Bynum Pinot Noir (earthy, velvety) and Chardonnay (crisp with a round finish) for the next courses. The duck confit salad was savory and multitextured with shredded duck, frisée, red endive and dried figs topped with Pt. Reyes blue cheese and prosciutto. The “Original Roadhouse” salad had a comforting flavor with creamy Laura Chenel goat cheese ranch dressing atop bibb lettuce, shaved carrots and thin-sliced radishes topped with candied walnuts.
Our first entrée was perfectly pan-seared Alaskan halibut with halibut ceviche-mango and grapefruit salsa, all atop Portobello mushroom slices, fava and romano beans, grilled onions and fingerling potatoes. Next was the farmers market parpadelle pasta made with fresh baby carrots, fava and romano beans, peppers and a light, flavorful lemon butter cream sauce. The presentations were beautiful and all the natural flavors shone through.
For dessert, we enjoyed a banana split, with bruléed bananas and vanilla ice cream topped with whipped cream and caramel, chocolate and raspberry sauce. Add some Flying Goat “Dawn Ranch Blend” coffee and we were absolutely content—except for the part where we didn’t want to leave. Chef Arturo Guzman is doing a wonderful job, and thanks to our server, Michelle, for her prompt, knowledgeable and gracious help.
