As always I can’t rave enough about Manresa. Chef David Kinch handles the freshest of ingredients with the greatest finesse. Nothing is on the plate for show. The skill and thoughtfulness of each dish is so evident and points to the fact that Chef Kinch is a supremely talented chef.
I didn’t get a menu so these are from my own notes! Hopefully I didn’t make too many mistakes. Dana, our wonderful server, answered my many, many questions.
Enough to say that every dish was sensational and I will let the photos tell the story. The key to Chef Kinch’s food is that it does tell a story – it is not a collection of dishes – it is like reading your favorite novel with nuances and an unfolding of an incredible food plot.
Savory Black Olive Madeline and Roasted Red pepper Petit fore
Garden Beignets filled with aged goat cheese covered with crispy kale
Local Milk (Dainty, Dottie and Nutmeg – Manresa’s cows – yes I ask a lot of questions!) Panna Cotta, Monterey Bay Abalone, Breakfast Radishes, Gelee made from braising liquid of the abalone, sake, soy – the panna cotta was the bottom layer and when mixed with the other ingredients was a sublime combination.
Bread Service (Levain, Olive, Baguette) and Butter churned from Dainty, Dottie and Nutmeg
BYO White Wine
Amberjack sashimi style, Radish (finely julienned), Vinaigrette of Shirodashi
Surf Clams, Meyer Lemon, Seaweed Granite, Savory Granola, Toasted Nuts, Sea Beans, Unripe Green Tomato
“Into the Vegetable Garden” – Shaved turnips, Nasturtium flowers, strawberries, radish, watercress, sorrel, beets, green beans, dehydrated potatoes and chicory root dirt
Soup presented before broth was added
Mediterranean Style Fish Soup, Sorrel, Squash Blossom, Lobster, Quenelle of Saffron Cream, Seafood and saffron broth was then added
BYO Red Wine
Wild King Salmon cured in herbs then warmed with tomatillos, fennel, cultured cream (crème fraiche, buttermilk, goat’s milk whey)
Local Chicken from Fog Line Farms in Santa Cruz, slow egg, morel mushrooms, green shallot leaves, chicken dashi broth.
Napa Valley Lamb (tongue, tenderloin, saddle), compressed cucumber with vinegar, blueberries, dehydrated black olive, juniper dust, smear of yogurt, blueberry jus
Garden Tea – assorted mint, lemon balm, lemon verbena, anise hyssop, chamomile leaves
Tea in the cup
BYO Dessert Wine
Verjus Sorbet, Anise hyssop, assorted berries, kefir yogurt, pink peppercorn mousse, , golden raspberry, cape gooseberry, macaroon sticks
Apricots with puffed rice, apricot sorbet, apricot fudge fried moshi ball
It just doesn’t get better than this – rush not walk to Manresa for an incredible experience.