Overall I was pleased with my first dining experience at this restaurant serving up creative Italian inspired food By Owner chef Torre. With a superb wine list and a menu where all the seasonal menu selections read delicious. And for the most part the food eaten by my party of four adults was very good.
However, I found an inconsistency in the portions and accompaniments between the plated selections we had chosen given the prices charged for each selection.
The Tuscan bean and faro soup we enjoyed as a starter was truly outstanding with a delicious texture and flavor with a pronounced but not overpowering taste of rosemary. One of the most delicious soups I have eaten.
The Trout with saffron risotto cake and chanterelle mushrooms was the winner of all the entrees we tasted. The portion was ample, the risotto cake unexpectedly crisp and tasty and the mushrooms flavorful, but the trout which was artfully rolled , I found too dry to be enjoyed.
The pork three ways was an ample portion of locally raised pig prepared three ways. All three preparations were liked but the start plate as with all the three entrees we ordered were missing vegetables.
The third entree we tried was Halibut three ways which was a disaster. Out came came a wood board with three small 3" inch diameter bowls with about a tablespoon in each of halibut prepared in three ways and resting on top of a mound of sauce. One small ramekin of an accompaniment was artfully placed on one corner of the board. First for the over $20. price tag for this entree it was embarrassingly little as compared to the other two entree portions mentioned above. However, the most unpleasant experience was trying to eat from each small bowl with a knife and fork. The bowls were tippy and the contents of one flew out of the bowl onto the lap of my companion who was eating it. When we politely critiqued the bowls to the waitress she said bowls are the only way this entree could be prepared. I guess Chef Torre did not find it necessary to take the time to find a proper plate for his creation. One trip to Sur La Table or Safeway would have offered him an option of a divided oblong plate with a flat bottom.
Defiantly missing was the presence of vegetables on the selections we experienced.
For desert we shared a Torre family recipe of cannoli on a date paste which was outstanding.
Excellent service and beautiful presentation on the plate, but not sure I would go again to spend "fine dining" bucks given what I described above.
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