|Organic baby beets with foam, goat cheese and edible poppy pedals|
Though at $145 per head (just for the prix fixe menu, not including drinks) dinner last night was about as expensive as it gets in downtown Los Altos, Jenny and I had a wonderful time and would strongly consider another visit.
|Sea bass with dill sauce. The real feature of this dish is the yam on the left.|
Jenny liked the lobster the most, and for good reason. The broth had infused lobster and I tried to spoon up every drop, even at the risk of bad table manners. The lobster was fresh and buttery. My sampling was slightly undercooked. The basmati rice underneath had a consistency of pudding.
|Butter-poached lobster on basmati rice|
|Kobe beef tartare; the alternative on yhe menu is the squab, which was prepared like a rare steak--the bird was excellent!|
|From left to right: Purple potato, white radish, trumpet mushroom, venison|
|Amuse bouche: Chicken pate with pear|
|Chocolate mousse cake--it was as dense as fudge|
The sea bass dish wasn't a total loss, however, for it came with a yam side that our server said was prepared implementing molecular gastronomy. In other words, the yam came in an egg-shaped bubble that was difficult to pierce and, when popped, liquid yam came spilling out. It was an intriguing little gem. The feat was replicated with a pearl in the grapefruit or peach consomme, sort of like the exploding bobas one gets as a topping for frozen yogurt.
|Creme brulee. The sugar filament adorning the glass is edible.|
|Amuse bouche dessert. From left to right: Meyer lemon tart, macaron, raspberry tart, white chocolate and pecan pie|
132 State St.
Los Altos, CA 94022