Napa, CA
Chef: Ken Frank
1 Michelin star award
We came here for a little celebratory meal in the wine country and of course at the same time to take advantage of the foie gras on the menu before the State wide ban.
The dining room, once you find it is hidden inside the modern Westin, is quiet, elegant and contemporary, the booths are cushy and comfortable with excellent service.
La Toque has both a tasting menu and a regular menu that is designed to flow through a three, four, or five course meal (not including dessert).
Amuse Bouche:
Grilled Eggplant with Paprika marmalade
Innovative and Delicious
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Warm bread service with succulent smooth salted butter
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The decor is modern with large windows that overlooks the mountain lodge.
We were seated in the booths next to the kitchen where we can witness the whole show behind the scenes.
Humane Artisan Foie Gras Seared with Medjool Dates,
Candied Orange Peel and Pistachio Nitro Bread
The seared foie gras was served on top of the pistachio nitro bread. The pistachio bread tasted excellent on its own, but we didn't think it complemented well with the foie gras. The bread itself was soft, sweet and nutty which may have over-powered the richness of the foie gras.
However, the foie gras paired really well with the rest of the ingredients on the dish, which included the dates and the candied orange peel.
For the price of the dish, La Toque served us a generous portion of the foie gras which we were very impressed.
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Beautiful china
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Colossal Dutch White Asparagus with Lobster and Fresh Black Truffle Sauce
We found chunky fat portion of lobster!
Each strand of the pasta-like noodle was actually sweet white asparagus! Very creative.
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Seared Dayboat Scallop with Squid Ink Tapioca and Hollandaise
The scallop was well executed and the squid ink tapioca was chewy and rich, simply amazing.
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Broken Arrow Ranch Nilgai Antelope with Bone Marrow, Potatoes “Anna”
and Grilled Belgian Endive
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Boneless Lamb Loin with Cumin Scented Carrot Puree and Chick Pea Fries
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Gianduja Pave with Carlo's Hazelnut Cake, Cremeux and Salted Caramel ice cream
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Lemon Crepe Brulee with Marmalade and Blood Orange Brown Butter Sauce
Complimentary petit fours came at the end of the meal. A chocolate hazelnut truffle, a buttery and crispy cinnamon palmier and a blood orange pate de fruit.
Service was excellent. The entire staff was friendly and welcoming. The food was decent, not mind blowing but the price was reasonable. La Toque still put out a satisfying end to a well prepared fine dining food for us.
Food: ★★★★☆
Service: ★★★★☆
Ambiance: ★★★★☆
Presentation: ★★★★☆
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