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  • Facts first: The menu is a dream for someone who loves to eat without filling up on staples like rice, mashed potatoes or other fillers. It goes down a list of items with very simple descriptions but the tastes are burst in your mouth/soul wonderful! Happily hubby and I searched around a bit for something that would speak to us. We weren't excited about most of what we'd seen in the big hotels or even off the path a little bit. Then saw the menu and information about David out in Henderson. We love food and a 25 min drive is nada when you come from Southern California. We enjoyed the "whitefish" sea bass with an great balanced broth, mushrooms and bokchoy; "shrimp" black tiger shrimp with fresh corn, chorizo, chipotle and jicama. (This reminded me a lot of the flavors in the Jicama Shrimp taco at The Blind Burro in San Diego designed by Sara Polczynski (student of Rick Bayless).) I love the flavors and the freshness. "Pork" pork belly with pear tender and meaty goodness. Scallop Ceviche - sweet and to the point with the right amount of acid balance. Crab cake is mainly crab and very little cake - you won't be disappointed, one order is one crab cake of bursting flavor. The mushroom but wish I had started with it instead of ending with it to warm up to the delicious dishes. The most surprising dish - the Artichoke! The taragon-key lime sauce was a dream come true. I didn't let the dish disappear I finished that sauce for dessert and had visions of Taragon-key lime cake or cheese cake - perhaps with manchengo or quark? Just ideas running around my head. Best of all David joined us at our table, signed a menu and was gracious and grateful for his new found transition from Vail, Co to Henderson, NV. Henderson, don't let this gem slip through your fork tongs!! Quality over quantity anytime for us! Wine, Sake and Beer offered, no bar/liquor. I cannot think of anyone who would be disappointed. Unless you're someone who enjoys buffets for the "value".
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