For an appetizer, Keith started with the Ceviche of red snapper cured with citrus, grapefruit, avocado, and smoked chili dressing served with tostones. He thought it needed more spice, but I took a bite and found the fish to be very fresh and tasty. It was paired with a glass of 2019 Botani, Dry Moscatel Old Vines from Sierras de Malaga.
I ordered the Ahi Tuna Tartar “Moroccan Style” seasoned with harissa and layered between creamy lemon-chick pea puree and homemade cucumber yogurt. This dish, unlike Keith's, was loaded with spice and I spooned it on top of freshly made flat bread. It was paired with a bright glass of 2019 Eroica, Chateau St. Michelle & Dr. Loosen, Riesling from Columbia Valley.
For our soup course, we were served their specialty dish - Tiny White Bean Soup with scallions, black truffle oil and pancetta “dust”. This soup was rich and creamy and married nicely with the 2018, Thibault Liger-Belair, Les Charmes, Chardonnay from Bourgogne, France. The crisp white wine cut through the cream to balance the course. We thought there would be actual beans (a little more rustic), but they were thoroughly blended.
Next, I enjoyed the Risotto of Maine Lobster made with acquerello rice. Another rich dish, this one paired with 2017 Arrels de Clos Pissarra, El Sol Blanc, White Garnache from Montsant. The lobster meat was quite meaty, which I appreciated.
Keith carried on with the truffle theme from the soup and ate Homemade Truffle Rigatoni with charred brussels, local pork sausage, and parmesan-truffle sauce. It was homey and paired with a glass of red wine - 2016, Carpazo, Brunello di Montelcino DOCG from Italy. In hindsight, Keith would have opted for something else since he is not a huge truffle fan.
As a main course, I ate the Halibut served atop organic white corn-parmesan grits, with toasted cornbread crumble, avocado-red onion, and black bean salsa resting in a froth of sweet corn and jalapeno. I was worried the jalapeno would be overbearing, but it was not at all. The fish was expertly cooked and paired with 2020 Jax Vineyards, Y3 Chardonnay from Napa Valley, CA.
Keith enjoyed the Three Pigs - seared local pork belly glazed with smoked honey sits aside a braised pork cheek atop Puerto Rican “black rice” studded with more pork. Served with smashed parsnips and fresh blackberry-port wine sauce, this dish was flavorful and paired with 2019 Giraud, Grenache-Syrah-Mourvedre from Lirac, France.
For dessert, I chose the Miso Caramel Creme Brulée with gingered mandarins and black sesame ice cream. Paired with 2017, Dominium, Pannon Tokaji, Late Harvest from Hungary, the dessert sounded better than it tasted.
Keith ordered the Bread Pudding made with croissant pieces with banana butterscotch and double vanilla bean ice cream. Paired with Ron Zacapa 23, Centenario, Solera Rum from Guatemala, his dish was very large and delicious.
Overall, the colors, textures, and flavors were fun and the wine pairings were EXCELLENT. Service was outstanding with each dish being explained along with the specific wine and how they married together. The décor was swanky, and I appreciated the sprinkle of fresh rose petals on our table; it was cheesy and romantic, in a good way.
Total Rating: 3.9
Food: 4, Price: 3, Service: 5, Ambience: 3.5, Accessibility: 5
