This was a bit of a random Wednesday night to eat out. Picked this place since it was reasonably priced and we had enjoyed eating here when they first opened in 2023 as well as the chefs’ previous restaurant Marlena. Restaurant was pretty busy, even at opening, which given that this is one the least expensive Michelin starred tasting menus, it’s no surprise.
We decided to go with the 7-course Chef’s Menu since we were interested in the washugyu striploin which was going to be a $47 supplement on the regular $87 regular tasting menu (we still could have had more variety with the 5-course if Andrea and I picked all different dishes i.e. 5 x 2 = 10 different dishes) plus wine pairing.
Before the first course, we were given some milkbread and butter and an amuse bouche of cubes of fried ??? topped with ???. Milkbread was just ok since we’ve definitely had better (the milkbread with the XO Escargot at Four Kings comes to mind).
First course was the Sunchoke Panna Cotta. This had some pieces of dried porcini mushroom slices.
Second was the hamachi crudo, lightly torched with a yuzu aioli and some radishes.
Next came the Honeynut Squash Velouté. This primarily featured matsutake mushrooms and some pepitas (I should have taken a picture before) with the velouté poured on top.
Next came the pasta, a triangoli in broth. This featured green and yellow striped egg triangle pasta stuffed with ham hock. This was set atop some blended butter beans and a light broth with kale oil.
The first protein was the Mt. Lassen Trout. Thbis was roasted and served with a roasted bone broth and some herb foam and smoked trout roe on the side.
The next protein was the washugyu striploin served medium rare. This came with just a bit of beef tongue, potato pave, fragments of broccolini and a small dollop of brussels sprouts purée and a bit of jus.
Dessert was called mont blanc which was a mascarpone cake with a tangle of milk chocolate custard topped with quenelle of chestnut cream and some nut crumble.
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