Culinary Institute of America's Gatehouse Restaurant
2555 Main Street, St. Helena
This was the most extravagant meal we had on this trip. We chose the four course menu with Sommelier pairings. Of course, I forgot to take pictures of the second course... the bread in the third picture was to die for as was everything else.
First Course:
Greystone citrus and beet salad with roasted and pickled beets, arugula, pistachios, and served with a Fritz Haag Riesling from Mosel Germany 2019.
Pear and endive salad with duck bacon, arugula, hazelnuts, Point Reyes blue cheese and served with a Ponzi Pinot Gris from Willamette Valley 2019.
Second Course: (not pictured)
Ahi Crudo with compressed Greystone apples, cucumbers, sesame vinaigrette served with Louis Metaireau Muscadet from the Loire Valley France 2019.
Prawn and Kimchi Okonomiyaki with fermented cabbage, scallions, bonito, yuz aioli, chili honey served with Marjan Simcic Ribolla, BRDA Solvenia 2015.
Main Course:
Pacifico Aquaculture Striped Bass with fennel soubise, braised radish, spigarello, meyer lemon beurre blanc served with Dominique Cornin, Pouilly-Fuisse from Burgandy France 2017.
Pepper Crusted Beef Tenderloin with parmesan duchess potatoes, sudried tomato compound butter served with Unti Vineyards Grenache, Dry Creek Valley 2017.
And if that wasn't enough the final course- DESSERT!
Winter Citrus Trifle, olive cake, pistachios, pomegranates, meringne and sorrel served with Vietti Moscato d' Asti, Piemonte Italy 2020.
Candy Cap Ice Cream Sandwich of carrot cake, cream cheese frosting, candied peanuts and rum raisins served with Royal Tokaji 5 Puttonyos Aszu, Tokaji Hungary 2013.
This was an amazing dinner, service was fantastic and we would definitely return.
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