Andaluca Restaurant in the Mayflower Park Hotel
The beginning-of-meal bread basket comes with a ramekin of house made hummus. Hummus is real treat for me (because I really don’t eat legumes anymore at all), but I didn’t touch the bread. Instead, I used the hummus as a dressing on the salad I ordered.
with mixed organic greens, stilton cheese, hazelnuts, and balsamic vinaigrette.
with mixed organic greens, goat cheese, marcona almonds, roasted carrots, and sherry shallot vinaigrette.
shallots, mushrooms, black currant jus. I had just had an exquisite quail appetizer at Hurley’s in Yountville a few weeks prior, so I saw no reason to quit my quail habit anytime soon. It was cooked perfectly (it’s a tiny creature and easy to overcook).
fried yukon gold potatoes, chorizo, and roasted mushrooms. I had most of the egg–I love dishes with runny egg.
baby tomatoes, sizzling lemon butter, rosemary, lemons, and finished with white wine. I have had my share of gamey, metallic mussels, but these tasted sweet and subtle. I would eat mussels all the time if they were more like these.
1 oz. cow and goat milk cheese blend from the north of Spain, with a pear and almond compote. To my surprise, it was a blue cheese (my favorite!)
This is the Garrotxa plate that the BF ordered. It has 1 oz. goat’s milk cheese from the Catalonia region with red wine tempranillo reduction and grapes and crostini.
The head chef at Andaluca is Wayne Johnson. He has been at the helm since 1999. Some of you might have seen his appearance on Iron Chef America this year when he competed against Michael Symon. The secret ingredient was cucumbers! You can see video of the competition here.