Shadowbrook is one of those "must try" restaurants when visiting the Capitola area. Not only do…read morethey have delicious food, but their dining environment/scenery by the riverbanks makes it almost mystical. Service was fantastic. Staff were all friendly and they cross-cover one another to ensure ongoing service is provided to each table. Our main server (Sean) was courteous in explaining menu items to us, humorous, and kind, which really made our overall dining experience pleasurable.
1. Complimentary Appetizer Bread (5/5)
The bread was soft and fresh. The butter that came along with it appears to be house-made whipped butter. It was creamy, airy, and not too oily. They are great to eat on their own as an appetizer, but they also pairs well the Artichoke and/or clam chowder soup(s).
2. Artichoke Soup (5/5)
Pureed artichokes in chicken stock garnished with Creme Fraiche, leeks, and potatoes. Aesthetically, it's green in color with an "S" insignia from the heavy cream. I'm not really sure how to describe the flavor of this soup other than it had a "familiar taste," a bit vege-like, but not quite like a green pea soup, creamy, yet lightly tangy from the Creme Fraiche. You don't see this soup often, so I'd say, GET IT!
3. Clam Chowder (5/5)
This is probably one of the best clam chowder's my family and I have had. The soup was creamy, yet too too salty like a lot of other chowders we've had in the past. The clams were super tender (not rubbery) and fresh (zero "ocean/seafood" taste). It's lightly sweetened by their over-roasted sweet corn, then topped with some fresh rosemary. There is option to add crispy bacon for extra charge, which we did not opt for.
4. Artichoke and Pear Salad (4/5)
This is a seasonal/weekly special menu item. It's a really special dish that's not for most people to be honest, especially if you are not use to healthy eating. It's quite literally fresh artichoke with slices of fresh Bartlett pear that's dressed lightly with blood orange flavored vinaigrette to give it a bit of tangy citrusy notes and a generous dollop of whipped goat cheese. The pear was on the hard/crunchy side, was juicy and subtly sweet.
5. Roasted Baby Beetroots (4.5/5)
Another wonderful light dish that is not for everybody. If you know the flavor of beets, you'll know that it has a sweet earthy, dirt flavor profile. To cut the earthy-ness, they serve it with 3 generous dollops of goat cheese, which actually does balance out the flavor quite well. They serve 2 types of beets - the traditional red beets, but also yellow beets. Other than the color difference, the flavor is the same. It's topped with pepitas, walnuts, balsamic dressing, and fried mint leaves. We all loved the fried mint leaves, which were crispy, yet not too herbally/minty in flavor.
6. Black Truffle Gnocchi with Filet Medallions (3.5/5)
The gnocchi was perfectly soft and pillowy, chewy, but not stick to your teeth. I'd say, the gnocchi was "cooked to perfection." As for the truffle flavor, it was very, very subtle, mostly from the truffle oil. Wish they actually used real truffle slices, especially at the dish's price point. They give the option to add filet mignon, which we did. The filet mignon was just "ok." It was not tender, juicy or seasoned very well.
7. Blackened Lamb (3.5/5)
The blackened lamb name comes from the heavily black pepper seasoning on only 1 side of the lamb. The lamb was not tender, nor juicy. The seasoning was subpar. Comes with honey-glazed carrots, parsnip chip, fresh garlic paste and mushroom bread pudding.
The highlight of this dish was the mushroom bread - had good mushroom flavor but with the consistency of bread pudding (A+ concept)
8. Lobster Tail (5/5)
The lobster tail meat was super fresh and pleasantly sweet. It was poached to perfection - not too rubbery in texture. Squeeze fresh lemon juice on top and dip it in the melted butter = happy taste buds. Served with sides of house-made whipped (not mashed) potato and broccolini.
9. Beef Wellington (3/5)
Beef filet medallion, mushroom duxelles, cooked in puff pastry. Served with sides of garlic-Whipped potato, green beans, Veal demi-grace.
10. Mahi-Mahi Filet (3.5/5)
Another weekly special menu item. Mahi filet served on top of a bed of Butternut squash puree, walnut-parsley salsa, lemon oil and topped off with parsnip crisps. The fish was fresh, but was really nothing special in flavor.
11. Creme brulee (5/5)
Creme brulee made right. There's a very dense shell of torched brown sugar with a very rich caramelized flavor covering over a bed of smooth, vanilla custard. A+ that their vanilla custard did not have any eggy flavor.
12. Coconut-Lavender Lemonade (5/5)
House-made coconut cream and fresh lemon juice. Super tropical in flavor, refreshing and pleasantly enjoyable.