Manresa

David Kinch is one of the most innovative and creative chefs in the country.  Combine this with his passion and dedication  plus his extraordinary ability to get the most pristine ingredients and you have a restaurant that is definitely off the charts perfect. Bottom line: there aren’t enough superlatives to capture the excitement of a Manresa meal. My descriptions will be brief as they were jotted down from my illegible notes from a meal in early December. Apologies to Chef Kinch for the inaccuracies. I also am not commenting on each dish as delicious , off the charts, perfect blend of ingredients as they apply to each dish.

man-krug

BYO Krug to start

Man - mad better1

Lousy picture – Petit fours – Roast Red Pepper Gelee and Black Olive Madelines – a signature beginning

Man- chestnut truffles

Chestnut Truffles

man- presentation plate

Notice the beautiful new presentation plates – each hand-made from exotic wood

man- beignet

Garden Beignet with crispy kale, malt vinegar and aged goat cheddar

Man- oyster

Belon Oyster and seaweed ice

Man - white wwine

BYO Wine

man- abalone

Monterey Bay Abalone, local milk, panna cotta, breakfast radishes garnished with a salad brunette

Man- pim's butter

Pim’s Butter

man- bread

Brioche and Green Olive Bread

man-crab

Local Dungeness crab, roasted chicken gelee, persimmon, pomegranate, dusting of fennel pollen

man-scallops

Nantucket bay scallops, autumn veggies – kohlrabi, celery root, brussel sprout petals, tapenade of black trumpet mushrooms, candied black olives

Man- into the garden

“Into the Garden” – notice the new plate!

man- tidal pool

“Autumn Tidal Pool” – assorted shellfish clams, mussels, cured sea bream – pine and matsutake mushrooms, pine mushroom broth, lemon peel

Man -red wine

Red Wine

man- egg with sushi rice

Fried Egg with sushi rice, white truffles, parmesan cheese, garden bok choy

man with sushi rice 2

Another photo of the above

man- deer

Japanese tenderloin of rho deer that had been aged 60 days, garden carrots, bordeaux spinach, quince with saffron and licorice

Man- persimmon

Persimmon

What a meal, what an experience – run don’t walk to Manresa for a true culinary adventure from a gifted chef

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