Staying at this hotel, the Mr & I decided to stay in for our first nights dinner. What a great decision!
Lovely wine selection - we chose a lovely semi dry Blauer Portugieser which was a bit tannic & complimented our dishes extremely well
Amuse Bousche was a tomato mousse with a roasted tomato and fried arugula - loved the creamy yet tart tomato flavor!
Moved onto appetizers of the tomato soup with cheese curd and this was a semitransparent broth of tomato and had a lovely red pepper undertone flavor
Our biggest compliments to the chef come in the main dish! Seeing Spätzle on the menu but saved with meat, we asked if they could combine the spätzle with their chanterelle sauce we saw on another meaty dish. The waitress said she thought the sauce might be made from veal stock but would go check for us......
It was chanterelle season so we were hopping belong hope that it was veggie & when she came back to let us know the chef said he could make it vegetarian for us, we were so happy!! The dish was extremely delicious!!
Thank you for making something completely off-menu for us and for proving such a treat for our first night in wine country read more