Page 84 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2021 DISCOVERING MENDOCINO

starters. Mary had been salad deprived and or-
dered a nice tossed green salad of organic greens,
cherry tomatoes and pumpkin seeds with a crisp
potato garnish. Ron had a steamed shellfish appe-
tizer with Prince Edward Island mussels, manilla
clams and shrimp, steamed with bacon, garlic and
tomatoes. It was finished with lemon, fresh basil
and cream. It was amazingly good. Ron considered
it the best dish of the trip and we had a whole lot
of great dishes on this trip.
For entrees Ron ordered lime and ginger grilled
prawns with cilantro lime butter on a bed of steam
coconut-jasmine rice with steamed asparagus.
Mary selected pan-roasted pacific rock cod with
braised fennel, onions and bell pepper in a white
wine sauce with fresh basil and sweet butter,
served on a bed of roasted cauliflower and finger-
ling potatoes. Both were delicious and perfectly
prepared and plated.
We were delighted with our meal, but not to-
tally surprised, the Executive Chef since 1993,
Stephen Smith is a graduate of the Culinary Insti-
tute of America James Beard award winner. Early
in his career he traveled to India, Thailand and
Nepal to study their cuisines which influenced his
dishes like ours that wonderful, chilly evening.

84 WINE DINE & TRAVEL MAGAZINE 2021