One of the cool things about Chez Panisse is that the staff only prepares one prix fixe menu per evening and the menu changes EVERY day. So once a week, the restaurant updates its weekly menu on its website so diners can get a glimpse of what they'll be eating that night. As part of K's gift on Thursday, I printed out the Saturday menu and put it in his birthday card.
You may, like I did, imagine while all the meals at Chez Panisse are fabulous (and they usually are), Saturday's meal must be the best of the week. It makes sense if you think about it. The restaurant probably gets the most customers on the weekend including first-time diners, people celebrating birthdays, anniversaries, etc...so that'd be the day to unveil the "piece de resistance" meal, the one that keeps folks coming back for more. Right?
Let's take a gander at some of the dinners that debuted earlier this week:
On Monday they featured a delicious seafood palella:
Paella de mariscos: Bomba rice with shellfish, Monterey prawns, clams, mussels, seafood sausage, and fava beans
On Tuesday diners were greeting with this delectable sounding dessert:
Cannard Farm rhubarb puff pastry tart with Grand Marnier ice cream
On Wednesday they featured a delicious sounding entree and main course:
Potato gnocchi with lobster, peas, and mint
Roasted pork with prune mostarda, buttermilk-fried spring onions, baby artichokes, and rocket
Thursday's entire menu sounded incredible:
Green asparagus salad with almond salsa and goat cheese toast
Wild Gulf shrimp with Chino Ranch squash gratin
Spit-roasted Marin Sun Farms grass fed beef rib eye with parsley gnocchi, glazed carrots, and rocket
Bourbon ice cream and espresso granita
And tonight's menu features a very yummy sounding main course and dessert:
Grilled rack, loin, and sausage of Dal Porto Ranch lamb, farro with peas and fava beans, stuffed artichokes, and gremolata
Lucero Farms strawberry millefeuille
Based on the above, I could only imagine what wonders we'll be eating on Saturday. Venison, or veal (though I hope not because I don't do veal), or perhaps duck? And the dessert...maybe a souffle or a tart...something warm and creamy with a touch of fruit and sauce...and maybe chocolate! Let's take a look see, shall we?
Fava bean salad with squab livers and nepetella
Spring garlic brodo with piccolo fritto
Grilled squab in balsamic reduction with Meyer lemon and pea risotto, and chervil salad
Rose ice cream and rhubarb sherbet coupe
Ummm...what?! So let me get this straight, Chez Panisse. While the other folks who were lucky enough to dine with you EVERY OTHER DAY of last week were feted with beef, pork, rack of lamb, and seafood paella....K and I get pigeon (and their livers), garlic broth, and rose ice cream?!?!?!?!??!?!? Are you serious?!
The last time I had rose-flavored food (at a local Persian restaurant) it tasted like I was eating a bottle of eau de cologne. And the one (and only) time I had squab, I kept wondering a) what statue or street corner they picked my dinner up from and b) if they were going to give me a magnifying glass so I could better see the miniscule portions.
Let's just say I'm feeling a bit skeptical about tomorrow's meal.
(For those of you who think I'm being a pompous ass for complaining about a meal at one of the top-rated restaurants in California when there are loads of folks out there who can hardly afford to go to McDonalds, you're probably right. But here's the deal. Considering we're currently managing on one salary, I want to know we are getting more than our money's worth when we spend large chunks of change for a meal. And this is my blog...so I reserve the right to complain about whatever the hell I want! Hmmph).
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