The evening began with Wine Hour, a selection of Veritas Wines and some light snacks. Seating was in the gathering area in front of the fire or on the glassed in porch. We found a spot at the corner of the porch where we could watch the sun set over the mountains. As it approached the 6:30 dinner hour, the staff appeared with sparkling wine. Soon we were shown to our table in one of the dining rooms where a fireplace burned, warming the chilly evening. Tables are spread throughout multiple rooms and a glassed in porch. There was plenty of room between tables so even in this time of Covid we did not feel crowded.

It is a tasting menu, each course paired with Veritas wines. We were asked when making the reservation as well as when checking in if we had any food allergies or dietary restrictions, so I am sure these would be accommodated. As each course was served, the dish and the wine pairing was presented to the dining room. The first course was an interplay of flavors and textures- Brioche Migajas, Iberico Chorizo, Little Gem Lettuce, Spanish Sheeps’s Milk Blue, Marcona Almonds, Charred Shishito, Blood Orange, 90 Minute Egg( I had to look this up, It’s a sous vide technique that results in a perfect, consistent soft egg that is soft, not runny and cooked through). The Chorizo gave some textural and flavor bite and the almonds a bit of crunch; melding with the creamy blue and jammy (this is a term that shows up all the time on Ben Appetit so I had to throw it in somehow) egg. The blood orange tied the sweet and savory elements together and lit the dish with just enough acid to brighten the spice and cream elements. The rose’ worked well with this, but then again Rose’ works with almost anything.

Next up was my favorite course of the night- Coriander crusted scallops, Sunchoke Volute, Sumac Golden Beets, Red Lentils, Brown Butter and Apple Vin, Pickled Beet tops paired with Viognier. I love scallops, but they need to be perfectly cooked or they get rubbery or mushy; and they can be a bit blah unless the dish contains some element to provide texture and balance the sweet creaminess. The coriander provided a hint of texture and flavor, the beets and apple added sweetness against the earthiness of the lentils and sunchoke (if you aspire to a Michelin star you must include sunchoke in every menu, I’m sure read that somewhere); the whole lit up by the touch of acid from pickled beet tops. The viognier with it’s hint of floral and creamy mouth feel was a lovely choice. My husband who is not a fan of beets was a bit skeptical about this dish. His reaction afterwards, maybe he’ll never be a beet “fan” but at least not an avoider.

Next up was my husband’s favorite- Roseda Farms Angus Beef Filet, Mushrooms Farrotto, French Breakfast Radish, Baby Carrots, Black Garlic Soubise. The beef was meltingly lovely. The Mushroom Farrotto provided some earthiness and enough texture not to get lost against the beef, the radish and carrots added a bit of bite and the garlic soubise tied it all together. Yummy and paired with the yummy claret, mmmmm mmmmm, what more need I say?

Dinner was finished off with Valrhona Chocolate Dome, Vanilla Pistachio Mousse, Dark Cherry Glaze, White Chocolate Milk Crumble paired with Othello (a dessert wine). By this time I was stuffed, but I did my best. I love chocolate and pistachio and all the components but I did not love it together. I am not a fan of frozen chocolate, I don’t like chocolate chip ice cream either. It’s too hard and the cold dulls my taste buds to the taste of the chocolate and everything else in the dish. Just a personal preference, no hate mail please. Everyone else loved it.

So in sum- a great dinner, a fantastic evening. At $95 a person including wine, not a bad value considering the quality of the ingredients, the excellent preparation and the excellent service. We look forward to going back.