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.

BYO Champagne

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

“Celebration” Cake

It just doesn’t get better than this – rush not walk to Manresa for an incredible experience.


2 Responses to “Manresa”

  1. 1 Nora August 5, 2012 at 10:44 am

    I love Manresa!

  2. 2 lizziee August 5, 2012 at 11:05 am

    So do I!!!!!

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