![]() ![]() It sat on a spread of both a cashew and an asparagus puree, and was served with some yellow and zucchini squash and asparagus. Perfection indeed.Īlthough an amazing amalgam of flavors, the Alaskan halibut ($55) was a tad overcooked. I’d highly recommend the perfectly cooked lamb tenderloin ($58) - the newest dish on the menu - with curried purple carrot puree, some cu min and cinnamon spiked tomato sauce, matsutake mushrooms and broccolini. We also sampled the sautéed gnocchi with caramelized tomato, some basil topped with a Parmesan crisp and an Italian version of the Spanish Romaneso sauce, made with tomatoes, garlic, olive oil and almonds. The ricotta pasta is light like gnocchi, sauced with a blend of stock, brown butter, citrus and the juice of the crab served with crab and a few golden tomato halves. While we were told the menu changes frequently, this Dungeness crab and cavatelli ($29) has been on the menu for at least four years. It just didn’t live up to the captain’s mouth-watering description. This very small appetizer consisted of a water-poached then butter sautéed lobster, served with lobster mushrooms and a puree of parsnips, then drizzled with a broth of actual bisque. We were a bit disappointed in the mock lobster bisque that we cherry-picked from the tasting menu. One corner of this delightfully refreshing dish contained a corner of dry ( yes, dry) powdered olive oil that liquefies in the mouth. Nina Elena Rosas, our sommelier, selected wine matchings with each course.Ī checkerboard of yellow and red heirloom tomato salad ($25) arrived at the table followed by a server dropping 25-year old balsamic drizzled from a pipette. Second to that are the sour d ough with olives and an all-bran with raisin-sunflower seed bread served with three butters - an all-organic cow’s milk, a Meyer lemon and a summer truffle one. ![]() The buttery homemade brioche from the three bread offerings is so buttery you’ll need to wipe your hands after handling. The amuse-bouche included a poached shrimp atop a sweet potato crisp topped with a fava bean puree and finished with a pinch of sweet sumac. Once we learned we could pick and choose to create our own tasting menu. We started with Billecart-Salmon Brut Reserve ($31) champagne while deciding between the tasting menu and the à la carte offerings. With the creative food and presentations of Chef Craig Strong and the care of the exuberant staff with their detailed explanations of each dish, we had an amazing experience. Bliss is being invited to sample the cuisine at The Studio at Montage in Laguna Beach, California along with a friend and to sit at a window table overlooking the sun setting over the Pacific. ![]()
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