We had another double "celebration" in August and since our experience at Gravitas at the beginning of the months was so rewarding, special, delicious and comfortable(vis-a-vis distancing/masks/etc) we returned to GRAVITAS. We had asked Chef Matt Baker to create a veggie tasting menu for Samuel as this was his last big meal out before he heads back to boarding school tomorrow. I think he was truly happy and we loved our multi-course meal created to celebrate our dearest friend Mel's birthday.
Celebrations here begin with a glass of Gosset Champagne and we all quickly devoured the magnificent Parker house rolls(divinely salted) and house made Focaccia. We ordered a bottle of rose to start, Bodegas Breca 2018 Rose of Garnacha which was bone dry and had amazing flavor. It was perfect with the acidity of our Amuses: Tomato Gazpacho, Arancini with Pesto Aioli and a superb Seafood Cocktail with crispy garlic chips.
Sam started with the most beautiful Summer Garden Salad with Herbed Goat Cheese(pics on FB!!) which was so beautiful you really did not want to eat it, but he did! We had the Yellowfin Tuna Sashimi with Soy Vinaigrette, Shaved Jalapeno Black Vinegar Aioli, Nori, Crispy Shallots & Garlic which is so simple yet sooo delicious and refreshing, especially on a hot summer evening.
Our second course was an amazing, but again, so simple, Tomato & Burrata Salad with Cucumber, Marinated Baby Tomato, Brioche Croutons with a Chardonnay Vinaigrette. The small cherry or baby tomatoes had an awesome burst of acidity and balsamic when you bit them open and we learned that after they are peeled they are marinated in balsamic! Not that I like to peel my tomatoes, but what a brilliant idea!
We moved on to a Chablis Vielles Vignes 2018 from Jean-Marc Brocard that chef recommended and went amazing well with our Corn & Lobster Agnolloti, which Will described as the best lobster dish ever! It was superb with acidity form a tomato fondue and chunks of Maine Lobster with a slight sweetness form a Saffron Vanilla Reduction with Taragon. Sam devoured his rich creamy chilled Corn Veloute with Corn-Goat Cheese Espuma, Puffed Sorghum and Basil. We all declared more bread was needed for the sauces!
Next for Sam came a Spaghetti with Arugula Pesto, Tomato Fondue and Pecorino Toscano and there are few pastas Sam can refuse, peso being his favorite. We had a divine Seared Red Snapper with Summer Bean Salad, Onion Mojo, Pepper Coulis and (of course) Garlic. At this point a bride entered in a small wedding party(maybe 8 total folks) looking gorgeous in her summery airy gown and they all headed upstairs for their dinner to a round of applause from the 7 or so tables in the large room!
Our final wine was a huge 2009 Priorat Garnaxta Blend from Des Nivell in Spain that was beyond amazing and paired so brilliantly with the Wagyu Beef main course for us. Samuel's dish a a huge selection of Tempura vegetables done to perfection and we all were really amazed at the variety of the food and superb love that went into each dish.
A slice of chocolate birthday cake arrived with a candle for Mel and Sam got a special drink called a Berry Nice, while we enjoyed a sparkling Brachetto d'Acqui from Braida.
The dessert was right up my alley with tons of fruit flavors and was called Summer Cherries with a Creme Fraiche-Lavender Cremoux, Cherry Cake, Cherry-Ginger Sorbet and Chocolate Sable.
As this was not enough the mignardises arrived with a very lemony and tasty Olive Oil Cake and a blow your mind Blackberry Marshmallow that actually had a fizziness when you put it in your mouth, think fruit marshmallow on pop rocks!
It was another magnificent dinner worthy of multiple Michelin stars!
