Charcuterie and artisanal cheese plank
This "plank" had a nice assortment of soft, semi-hard, and hard cheese, which went perfectly with our wine flight of Biodynamic reds: (1) a Light-bodied, nay, ethereal Pinot Noir, (2) a dry, slightly earthy Bordeaux, and (3) a complex, smoky super Tuscan. We could have just stopped here and been happy....but we had to order more. Gotta give our fans what they want, right?
House-smoked duck breast
The Hook's 10 year cheddar was one of our faves on the plank, and having it melted all over smoky duck and crunchy toast was an ultimate treat. This dish had the perfect combination of texture - creamy, chewy and crunchy, and a great balance of flavor - salty, rich, with a bit of sweetness from the duck.
Macoroni and Cheese
Just as the name suggest, there was nothing particularly fancy about Lou’s version of macaroni and cheese – just a downright classic version with only the best and freshest ingredients. Very cheesy, piping hot, with a nice and crunchy panko breadcrumb topping…classic and perfect.
Niman Ranch Flat Iron Steak
new potatoes, wild arugula salad
Although simple, this steak was incredible flavorful and cooked perfectly. The sauce they used for the marinade and glaze had a surprising amount of flavor and a nice balance of spices.
Valrhona pot au chocolat
whipped cream, peaches
Although we normally prefer warm chocolate desserts, this rich, solid, custard-like dessert was exactly as the name suggests – a pot of decadent chocolate.
Strawberry-rhubarb crumble with vanilla ice cream
I must admit – this wouldn’t have been my first choice in desserts. But our waitress, a friend of those accompanying us, brought us one because apparently we simply had to try it. And wow, was she right. While Suni scrapped up every last bite of the pot au chocolate, I concentrated my efforts on this warm, tart, and gooey dessert and savored every bite. The crumble floating on top was incredible – definitely one of the best cobblers I’ve ever had.