After a very extravagant lunch at Etoile, we decided on a “lighter” 3 course dinner at Redd.
BYO White Wine
Sashimi of hamachi, sticky rice, edamame, lime ginger sauce – this is one of my favorite appetizers and seems to be always on the menu
Fried Tomales Bay oysters, fingerling potato salad, frissee, hard boiled egg dressing – the oysters were cornmeal encrusted and were in a word fantastic – I felt as if I was in New Orleans.
Tasting of foie gras preparations – seared foie gras, Fuyu persimmon, house-made English muffin, cold foie gras mousse with pear compote and puff pastry, cold foie gras torchon encrusted with huckleberries and pistachio served with brioche, foie gras terrine, frisee salad – another favorite. This was served with a glass of Coassart Gordon 15 year old Bual Madeira – perfect.
Palate cleanser of pearl tapioca, pomegranate, yuzu granite – a present from Karen, our excellent server.
A perfect day of food – 3 courses at Etoile and 3 courses at Redd – what more can one ask for?