Early Spring Artichokes, Crispy Goat Cheese, Castelvetrano Olives, Mizuna, Green Goddess Dressing
This was a light Spring salad. I specially liked the delicious Mizuna greens. The Artichokes gave it an earthiness, the Goat Cheese was nice and crispy on the outside and Castelvetrano Olives added a nice balance to the dish.
Gratin of Baby Potatoes Filled with Beef Belly Ragoût, Parmesan Crust, Mixed Greens
This was an interesting and healthier take on the Potato Gratin. We enjoyed the rich Beef Belly Ragoût and the Mixed Greens added some crunch to the dish.
Dayboat Scallops, Braised Celery Root, Tarragon, Garlic Cream, Charred Baby Leeks
The sweet Scallops were seared perfectly and we enjoyed the Tarragon Garlic Cream. The Braised Celery Root gave it a nice bite. The Charred Baby Leeks was really smoky and delicious.
Crispy Skinned Bluenose Bass, Ranch Gordo Spring Beans, White Asparagus, Meyer Lemon Sauce, Piquiilo Pepper Vinaigrette
As soon as this dish hit the table I smelled a little fishiness due to the skin on the fish. As we took our first bite our fears were confirmed and found the fish on the strong side. The Ranch Gordo Spring Beans were on the bland side and I really didn’t taste much Meyer Lemon flavor from the sauce. This dish definitely needed a bold citrus flavor to cut down on the strong fish taste.
I picked this restaurant because it was close to our hotel and Michael Bauer of The San Francisco Chronicle gave it a *** recently. We found the food fine and classic and the service not friendly at all. Our waiter checked on us once and that was about it. This is surprising because the manager, Bettina Rouas, used to work at the French Laundry!! The restaurant itself was romantic and if you seat by the window you have a good view of the Napa River. They played romantic Italian and French songs the whole time we were there.