Our next Michelin Guide location was Campton Place. The Michelin Guide rates Campton Place with one star and it was well worth the visit!
The prix fixe menu for the Dine About Town event offered a two course menu for $18.95 or three course menu for $25.95. We all decided on the three course menu.
Maria and Irise selected the Winter Salad with goat cheese, almonds and olives with a Meyer lemon dressing. The salad was fresh and beautiful and this image does not do it justice.
The greens were crisp and the salad was filled with thinly sliced carrots, radishes, fennel, and cucumber. The tomatoes were sliced and seeded. The dressing was refreshing and slightly tart.
Sandra and I ordered the Sunchoke Veloute with heirloom grapes, hazelnuts and beech mushrooms. Traditionally, a Veloute is a creamy sauce, but in this case, it was a creamy soup. The bowl was brought to the table with a delicious mound of mushrooms and raisins in the middle. The soup was poured, tableside, from a small pitcher around the mushroom and raisin mixture. Its texture was smooth and creamy. The tiny beech mushrooms are best described as cute! So tiny, like the ones you see in a fairy story.
For the second course Maria and Irise ordered the Slow Roasted Pacific Bass with Cauliflower, Raisins, and Cilantro. The cauliflower was served at least three ways; raw, roasted and pureed. The sauce served with the cauliflower had a mild curry taste that was an unexpected delight on the tongue. Thinly sliced radishes were placed atop the cauliflower and bass. The fish was moist, with a crisp top.
Sandra and I ordered the Braised Beef Short Rib served with Black Truffle Potatoes and Kale. The short rib was so tender you could cut it with a fork. It was so delicious paired with the black truffle potatoes. The texture of the potatoes were smooth, like cream!! The trumpet mushrooms were on the plate with a single mushroom perfectly placed on the top. The mushrooms provided an earthy flavor to the dish. The kale was finely chopped but had plenty of texture and flavor. The Braised Beef Short Rim is currently my favorite entree in the last three Michelin restaurants we’ve enjoyed so far.
Last, but definitely not least, was the Citrus Panna Cotta! Panna Cotta is a dessert made with milk, cream, sugar, vanilla, and gelatin. The citrus, comprised of pink grapefruit, blood orange, mandarin, and orange was perfectly sectioned, juicy and sweet. Placed on top of the panna cotta was a sprig of mint and a graham cracker garnish. The panna cotta was so smooth and fabulous. Maria said it was better than wine!
We are all looking forward to our next time at Campton Place and we will most assuredly be back!