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Bluewater Bistro 21301 Heron Dr. Bodega Bay (707) 875-3538 www.bodegaharbourgolf.com Wine Country Cuisine |
Located at the Links at Bodega Harbour golf club, the Bluewater Bistro has an ideal setting along the Sonoma Coast. Inside it has the look and feel of a lodge, with open ceilings, wooden beams and soft lighting. The bar/lounge has a stone fireplace, plush seating, and features live music and martini specials on Thursday nights. Naturally, I was there on a Thursday.
The main dining area shares the same spectacular views as the lounge, and we found the service to be excellent (thank you Rick!). Our evening started with martinis (surprise) and an appetizer of Dungeness crab cakes served with pesto aioli. Three fresh, medium-sized cakes were lightly fried and came with a handful of amaranth sprouts (we had to ask what they were—they’re red and taste a bit like beets).
Next, we moved on to the soup of the day and a traditional Caesar salad with shaved parmesan and garlic croutons. Both were generous portions. The soup was Moroccan tomato, with cinnamon, cumin, coriander and mint with a drizzle of basil oil. One taste and I was swept back to this Moroccan restaurant I used to frequent on Haight Street in San Francisco. It had that same distinct flavor that I can only describe as both sweet and savory. Very enjoyable.
By now it was time for wine. Brennen ordered the Sonoma-Cutrer Chardonnay (smooth, well-rounded, fruity), while I went for the MacMurray Ranch Pinot Noir (bright in flavor with tart black cherry and mineral characteristics, soft edges and a nice finish).
Entrées at the Bluewater range from fresh seafood specials to chicken, lamb, beef and pasta selections. We shared the Alaskan halibut special. Lightly dusted with miso and panko crumbs, it was served with a Thai coconut sauce with wild and red rice and sautéed vegetables. The sauce definitely had a Thai chili kick. It was also easy to taste the coconut along with the mellow, succulent, thick filet of fish. A side of mashed potatoes was rich with horseradish flavor.
We also shared the curried quinoa and butternut squash ravioli (it sounded too good to pass up). Served with buttery braising greens, root vegetables and a beurre blanc sauce, the dish had a full-flavored edge that rounded out with the sweet squash and vegetables. Its generous portions were piled high for a great-looking presentation.
For dessert we shared the panne cotta, which was served chilled and topped with a thin layer of mango puree. Drizzled with a red wine reduction, it was accompanied by a large, fresh strawberry that was the perfect accompaniment to the creamy counterpart. We also shared the Harbour coffee, which came with Amaretto and Bailey’s Irish Cream—a tasty end to an excellent meal.
