Sunday, August 23, 2009

Plumed Horse

Executive Chef/Owner Peter Armellino, formerly Chef de
at San Francisco's two Michelin star rated Aqua

Have not been to a dinning room with such perfect service since Ritz Carlton SF. Sommelier is extremely friendly. We had more wine than we can finish. The cuisine is very wine friendly.

Started with a glass champagne of Cuvie Louise 1998

Caviar & Ahi Tuna Tsar Nicoulai caviar, quail egg, brioche toast

Black Pepper & Parmesan Souffle Dungeness crab & uni fondue

Seared Artisan Foie Gras 
Coachella Valley corn puree, Olson Cherries, candied almonds

Columbia River Sturgeon

Roast California squab braised squab filled crepe

South Texas Antelope sweet potato, Padron peppers

Crescenza Toast

Strawberry Souffle

Cellar next to the dinning room looks very small but the surprise is a deep basement cellar right under your feet.

No comments:

Post a Comment