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  • Enjoyed a four course meal Tonite with wine pairings. After an amuse from the kitchen of salmon belly served on a Himalayan salt block, I enjoyed the seared shrimp served over corn and slivers of spanish style chorizo delicious with the Morgan Chardonnay pairing. Next I enjoyed a treat of rich buttery fois gras served over a silky slab of pear and topped with shallot jam that contributed the right amount of acidity to balance the richness of the duck liver. The beef filet was cooked to perfect doneness and complimented with sautéed spinach and wild mushroom with a balsamic reduction sauce. The Franciscan Cab pairing held its own with these strong flavors. I finished the meal with the cheese course comprised of a French triple creme cheese that was perfectly ripe paired with brûlée figs, Marcona almonds, honey and quince paste. Delightful way to finish off your glass of wine. This restaurant is a welcome addition to the Anthem neighborhood.
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