We visited for dinner, but it’s also a popular spot for breakfast, brunch (especially) and lunch. First we tried some specialty cocktails: a light and tart “roseangel” margarita, which had hibiscus-infused tequila and fresh lime juice; as well as a tropical, refreshing and smooth raspberry cooler, made with vodka, Chambord, pineapple juice and Domaine Carneros Brut.
Chef de Cuisine Cody Williams has put together menus that reflect locally sourced foods and his own unique style. Everything is well presented and portions are generous. The meal began with a pizzette topped with fresh figs, caramelized red onions, Cypress Hill goat cheese, Gouda and fig compote spread. It had lovely texture play and an excellent balance of sweet and savory flavors. The soup of the day was smoked ham and white bean with red onions and was bursting with flavor, served with moist cornbread and sweet honey butter.
The warm wild arugula salad is great for bacon lovers, as its mustard-pancetta vinaigrette dressing is a main flavor among shallots, goat cheese and poached egg. The Dungeness crab cake is golden crisp on its very edges, with a dense interior of crab and herbs. Light and perfect, it was served with a poached citrus salad with frisée and herb aioli.
Several flatbreads are offered, and we tried the Ohlone smoked salmon with fromage blanc, red onions, parmesan and crème fraîche. The thin, golden crust was about 16 inches around and the salmon was melt-in-your-mouth tender. It was paired perfectly with a bright, smooth 2011 CADE Sauvignon Blanc (CADE is a Plumpjack property, as is The Carneros Inn).
The artichoke ravioli was also well paired with 2009 MacMurray Ranch Sonoma Coast Pinot Noir. Filled with artichokes and ricotta, they were fanned around a bed of sautéed spinach and baby artichoke hearts, topped with a cream sauce that had a nice building heat to it. The California Halibut was moist, lightly seared and surrounded with brightly colored green and yellow wax beans, bright red tomatoes and sweet yellow corn, then topped with olive tapenade.
For dessert, don’t pass up the house made donuts, which are small, served hot and covered in cinnamon and sugar. We also tried the brown butter cherry tart, which had cherry chocolate chip ice cream, chocolate fudge sauce and brandied cherries atop a flaky pastry—a cherry lover’s heaven for sure.
