Dry Creek Kitchen
My fiance took me to the Dry Creek Kitchen to celebrate my birthday on February 1st. The evening began with a glass of bubbles, of course. Our server brought our menus with several choices; Sonoma County Neighbors menu, a great deal: $36 per person for three courses, the Chef’s Tasting menu: six courses for $74 and the main menu has many great options for enjoying a little bit of this and that ranging in price from $9-$38. We went for the three course menu and ordered a few items off the main menu. We have gone in a few times before and the Chef, Dustin, is always so gracious; he sends out some of his favorites for us to try.
The Foie Gras dish really needs no more discussion, it is what a Foie lover would think it would be: dynamite. With the new law coming into effect, no more Sonoma County Foie Gras, we thought we better get as much in as we can for now, at least while it’s still called “Foie Gras”.
Every bite was creamy, rich and fatty. The presentation was beautiful, the entire dish was delightful.
Diver scallops en croute; cooked and then baked with puff pastry on top. Table side they poke a whole in the puff, steam pours out and they pour in truffle, red wine beurre rouge. I am still blown away by this dish, the scallops were cooked perfectly, down to every last bite. The flavors of the scallops meshed beautifully with the truffle and red wine. A true masterpiece.
We shared the paprika crusted sea bass and the honey crusted pork chop, both cooked to perfection. Dry Creek Kitchen commitment to quality ingredients shows through in every dish and is the main reason we continue to revisit the restaurant.
The roasted Porcini Veloute, a soup that began with a bowl filled with crispy prosciutto pieces, Cognac sabayon and scallion coulis was finished off table side with the Porcini soup. A gorgeous presentation and brilliant mix of flavors.