Roving Reporter visited Pelican Hill’s deluxe Andrea restaurant. Executive Chef Jean Pierre Dubray arranged our dinner. My friend and I brought along superior Italian Barolos with some age. The chefs went all out as you can see. The service from the team of waiters and runners was excellent. We were seated on a covered outside patio furnished with the most expensive outdoor furniture on the market. Everything about Pelican HIll is elegant in refined taste and understated elegance. The meal was a treat in every way. The Rover is looking forward to going back soon.
Green Tomato Compote with Lobster and Taggescia Olives on the right and Scallops with White Truffles on the left
The start of the risotto dish
7 Years Aged “Acquerello Risotto, Porcini Mushrooms, White Truffles
Red Beet tagliolini, Homemade Quail, Sausage, Parmesan Cheese
Greg Norman Wagyu Tenderloin Grade 9, Roasted Vegetables, Cipollini Onions, Bone Marrow
“Four Story Hill Farm” Milk Fed Veal Chop, Mixed Pickled Vegetables, Burrata- Thyme sauce