This restaurant is found in the Four Seasons, Seattle. The ambience is contemporary, with handblown glass, and a clear, color changing bar that provides half of the light for the dining area. The cheese selection is varied, and tasty. Most impressive is the quality of the fruits and vegetables. Since it is in a hotel, we tried the fruit basket and I would love to have their produce supplier. Each fruit was sweet, and perfectly ripe.
As for dinner, I had their signature salmon dish, it's brushed with Indian spices, served with lobster and lobster sauce, and accompanied by pureed potatoes and spinach. My husband tried the lamb, which consisted of both a lamp chop and a shank, the shank was shaved and formed into a meatball, while the shank was served au jus over a bed of rainbow Kale. Lightly sauteed baby carrots and roasted fingerling potatoes rounded it out.
Since we were dancing later that evening I was uncharacteristically watching what I ate. They had a tasting menu, very tempting, which I skipped for the salmon, no appetizer and no dessert. Both meals were fantastic. I never would have considered combining lobster and salmon. The spices were flavorful and gave the top of the fish a nice textured crunch. The au jus with the lamb was reduced, deep and full-bodied. I've never seen a meatball made from shaved meat, but since I'm leery of ground meat, not that you can tell from my menus, it was ingenious. Instead of an after dinner mint they served silver dollar size cornbread and cranberry cookies. Surprisingly tasty and like a stone ground shortbread. I will be recommending those to all of my gluten-free friends.
I addition to our dine-in dinner, we indulged in late night desserts. The New York cheesecake with citrus sauce tops my list, although we did go chocolate free. The Vanilla Bean Creme Brulee was creamy and came with the first biscotti I like, chocolate hazelnut. Breakfast wasn't a homerun, but the homemade vanilla bean marshmallows are worth mentioning. So I have.
