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  • My husband surprised me with a dinner reservation at Kai for my birthday.First off the service was among the finest we have experienced. Extremely well - trained and - versed on the components of each dish. We started with a small tuna plate and bread serviced complimentary with dinner. The tuna was of excellent grade with a favorable but not overpowering sauce. Bread was good except a small piece of course native bread that tasted like a hard whole grain dumpling. We each ordered a salad mine was mainly beets and fermented earth. Different but tasty. My husband's salad was mainly tomato aspect with greens and cheese. The chef was kind enough to forgo the olives and mushrooms. After the salad we were provided a small sorbet, perfect is the only word. For my main, I had the scallops which were cooked medium just to my liking. I did not care for the curry sauce on the pasta. Just my taste buds. My husband ordered the lamb and liked everything on the plate except the lamb as it was overcooked and slightly tough. The ending was nothing short of spectacular. I was provided a beet chocolate raspberry desert, yum. Afterwards we has a few chocolates and a dry ice herb show. The best restaurant in the valley for a special occasion.
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