solid food. They brought sourdough bread and cheese fondue, followed by bread, which seem redundant and lame frankly. Michael...hello!!!
first course was a spring pea soup with creme fraiche. The taste was subtle, but the freshness was very apparent. The creme fraiche was unlike others I've had - very solid - perhaps over refrigerated.
Main course of short ribs were braised to a savory softness. I loved potted meats.
I asked the server to pick her favorite dessert and got the goat cheese cheesecake. Great choice.
The wine pairing was worth it. The whites were wonderful. The red with the ribs was a Mina cuvee Syrah from the Central Coast. It was ok, nothing to write about, so I wont anymore.