Friday, May 6, 2016
Raw prawns were topped with Castlevetrano olives:
... in a sparklingly fresh, floral-finished beginning to the tasting menu ($95.00 with wine pairing) at Kali.
A sea lettuce tuille waved a welcome to the urchinly delectable uni with avocado and almonds.
This sensational spiky sea shell bowled us over with this tidal pool of crunchy and creamy coerced with Leur Dit Sauvignon Blanc.
Wheat berry risotto:
... went with our grain in a nice twist on rice sided with a warm loaf of buttermilk bread with rosemary butter:
... and a glass of Lompoc Wine Company PInot Noir.
Roark Wine Company Syrah-naded beef tenderloin:
... which was sous vided, seared, salted and sided with fingerlings and charred onion.
Egg yolks were preserved in salt and sugar to petrify them into gold nuggets to grate over meringue gelato.
This marshmallowy mingling was luscious lickage along with glasses of sparkling rosé.
... of which chocolate infused with English pea puree and red wine gelées were the finale to this fine ‘fornian fortification.
We plan to return to Kali to check out their a la carte options and appealing cocktail list soon.