Aside from Seasons Restaurant, we had our palates satiated at three other venues in Davis.
Seasonal cuisine is the fare at Monticello at 630 G Street in Davis. Brunch, lunch and dinner menus showcase seasonal appropriateness, regional resources, freshness, and minimal interference between source and plate. Rhonda Gruska and her husband Tony are the owners, while Tony is the Executive Chef. A third co-owner is Jim Eldon, "the farmer".
Lunch commenced with their seasonal soup, this one full of the fresh vegetables and a variety of beans. More of the produce as we indulged in a salad of the local greens with walnuts and bleu cheese. Needed to have some meat so we ordered the Carolina Style Pulled Bledsoe Pork sandwich with horseradish slaw. Cheated with their seasonal vegetable sandwich by added bacon. Bacon with anything tastes great!
Couldn't skip dessert with having a yummy cheesecake and I think it was called a Pot au Chocolat...a very rich and creamy chocolate pudding.
Tucos Wine Market and Cafe was just down the street from the Hallmark Inn. Pru Mendez is the owner and Executive Chef. The menu is a bit worldly but with many Spanish influences and using local producers. We shared many dishes to get an idea of the style and spices beginning with a Smoked Fish Spread acme bread followed by a spicy Grass-Fed Lamb Meatballs in a cuban mojo sauce. The Undeviled Eggs with Shrimp house-made thousand island, arugula, and tobiko caviar was quite tasty. A few other entree samplings to bring out the Latin flavor followed by some scrumptios desserts. You can check out the menu and news on their blog of www.tucos.org.
Ciocolat,at 301 B Street(530.753.3088) was the place for High Tea and you don't necessarily have to indulge at 3 p.m. I'm sure that you can get coffee, but hot tea should be part of this meal. Food is meant to be bites as you sip your tea and chat with your friends. First course included: Sundried tomato pesto in a cucumber cup; Basil, parsley, herb cream cheese with strawberries on bread; Roast beef with rosemary brie.
Second course: Cranberry and white chocolate scones served with lemon curd and red currant raspberry jam. Scones are a must with high tea.
Third course: chocolate tulip cup with white chocolate mousse; chocolate tulip cup with milk chocolate mousse; white chocolate mousse eggs on a bed of white chocolate cake; chocolate decadent cake on a bed of chocolate cake.
Fourth course: Fresh berries with chantilly cream. Viva la sugar shock!
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