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thing I believe I have ever ordered.
My wife’s medium-rare prime beef filet was cooked precisely as
ordered and tasty, indeed. Other choices included a Berkshire pork
chop, braised veal cheeks, seared day boat scallops, and a chanterelle
mushroom risotto (the mushrooms are harvested in Big Sur). If
creative cuisine were a sport, Chef Cal would be an Olympic gold
medalist.
Desserts were even more adventurous; maple roasted pears
with caramelized puff pastry, almond cake, toasted pine nuts, and
bourbon ice cream; chocolate hazelnut mousse with vanilla sea-salt
caramel, chocolate wafer and honeycomb ice cream, or a warm apple
chestnut cake with apple cider glaze, roasted apple chutney, and
homemade vanilla ice cream. One could settle for a small batch of
unusual flavors of ice cream or sorbet: we, for some reason, opted
for the sour cream ice cream (with poached pear) which seemed a
WEEKEND GETAWAY
