Last night here at the Hershey Hotel, we hired a sitter for Samuel (he loved her) and headed downstairs to the grand old CIRCULAR DINING Room. This is probably the only restaurant between Philly and Chicago that requires jackets, but the setting is so nice, it makes for a bit more class. The room is largely circular with a huge domed ceiling painted with sky and surrounding trellis of flowering vines. The 1930's antique stained glass windows still remain surrounding huge windows overlooking the formal gardens and its 5 neo-classical American temple like structures. Much of the hotel features busy-patterned carpets, but at least in the Circular Dining Room the chair fabric kind of matches on the huge comfy leather bottoms chairs. The tables are large and well spaced allowing for intimate dining as well. There was an indescribable gait by the maitre d' as he led us to the table. One of those episodes seemingly from a film where he goes "walk this way" and you just can't help laughing and trying to walk behind him to the table. We noticed other folks giggling as they were seated as well. Our server, YVONNE was a gem, and after dinner as we were readying to leave she insisted we take a huge box of tasty chocolate-chip cookies and yummy oatmeal-raisin cookies(which I am now munching with my morning coffee) for Samuel (and us) to enjoy today.
First to the table came three butters: PUMPKIN-TRUFFLE, Plain and yes, CHOCOLATE. The bread selection as some of the tastiest: Rosemary- Garlic Biscuits (best with the Pumpkin-Truffle), live, Sourdough and richly intense CHOCOLATE CHUNK & CHERRY. The maitre d' admitted to being a chocoholic and loving the chocolate butter on the latter; but you could not even taste it. Yvonne suggested it on the sourdough which really well.
An amuse of CRAB SALAD with Strawberry Puree and White Chocolate Shavings was simple and the shavings minimal so not to make it too sweet.
The sommelier suggested the white wine special of the month and the WITHER HILLS 2006 SAUVIGNON BLANC from Marlborough, NZ was a grapefruity, gooseberry treat that did cut some of the richness is my appetizer(see below).
Will and I split a CREEKSIDE SPECKLED BABY ROMAINE Salad with WHITE ANCHOVIES, Roasted Garlic Dressing and a Parmesan Tuille in Garlic Puree. The lettuce was superb, but sadly way overdressed with nowhere to go. The Garlic Puree tasted a bit like Hummus but with tons of Garlic. Everything was highlighted by a white balsamic reduction that was a bit sweet and syrupy running across the plate at an angle. Will had the SPRNG PEA FARRO( a thick barley-like grain) with Pea Tendrils, Mascarpone Cheese and Organic Baby Mushrooms which was much like a risotto and absolutely divine. On Yvonne's suggestion, I tried the WHITE CHOCOLATE Glazed Scallops with Almonds, Brown Butter and Nasturtium. IT was not really sweet if you avoid the couple of gobs of white chocolate on the plate. The glaze was tasty (a bit citrusy) and the two scallops were huge and delish, and it was all decorated with several edible flowers (that were actually yummy with the white chocolate--it reversed the bitter taste that these flowers usually have).
The wine worked to perfection to equalize the slight sweetness of the dish. I am glad I had it once, but would not want it regularly. Our second wine was a COTES du RHONE "Belleruche" 2006 from M. CHAPOUTIER that the sommelier let breathe for some time which made it much better. We told him what we had chosen for entrees and it was not easy to find a wine that goes with pork and lobster; but he did. The LANCASTER COUNTRY PORK TENDERLOIN was rolled and filled with "Keswick Farms" WALLABY CHEESE and ARUGULA and served with yummy POTATO & PRETZEL GNOCCHI and Cipollini Onions. I opted for the special of POACHED LOBSTER TAIL & claw with Purple PERUVIAN POTATOES, Brown Butter Braised Brussel Sprouts all in a Sherry Cream Sauce. The lobster was divinely cooked to perfection and the sauce as well, the potatoes tasty and crunchy and the sprouts superb. The chef, TODD RUIZ (actually the sous chef, but apparently in charge in the absence of chef Ken Gladysz) actually served the meals and answered some of our questions. Indeed, we had nothing but praise for the food and overall experience.
Will chose the CHOCOLATE MACADAMIA MOUSSE CAKE with Caramel Ice Cream and Banana Rum Coulis which was quite delish, but I needed something that was the antithesis of sweet; yes, CHEESE. The cheese plate was a picture perfect presentation with a POACHED FIG and WHITE CHOCOLATE VINAIGRETTE, breadsticks, flatbreads and several cheeses:
The winner was the HUMBOLDT FOG GOAT that everyone always loves. NANCY's CAMEMBERT was simply not ripe enough for me and kind of boring BAVARIAN SWISS from Hendrek Farms was more like a hard pecorino or parmesan than a Swiss, but a nice strong flavor and taste.
We took our cookies and headed back to the room to relieve the babysitter having decided that Hershey does indeed have fine dining and it is good quality to boot!
