Our party of 8 started with a bottle of Giacomo Vico Barbera D'Alba 2009. It was light enough to go with the various courses and adapted well to our entree choices. For appetizer I ordered the Bacon and Eggs, which is pork belly, leek custard, tomato jam, chive and fingerling potato. The leek custard is constructed to look like eggs (and I am sure there were eggs in the custard as well); quite clever. A rich but well balanced item. I also tried a bite of the Glazed Quail with 8 vinegar, sauternes compressed apple and cashew-apple meuniere. All the combined ingredients played well off each other and complimented the quail nicely. My final appetizer bite was the Thai Cured Hamachi with black garlic bbq, puffed rice, serrano, mint oil and cilantro. I think this was my favorite appetizer. It was very light, flavorful and fresh, with a slight hint of heat from the serrano.
My entree was the Miso Marinated Mero with wilted spinach, maitake mushrooms and a carrot-apple-ginger reduction. This was highly recommended by our waiter, so almost half the table ordered it and loved it. The fish was so tender, buttery, luxuriously smooth, perfectly cooked and seasoned. It was a light entree that was a nice contrast to the rich pork belly appetizer. The vegetarian option on the entree section of the menu was the Chanterelle Risotto with chevre, arugula, carrots and pea tendrils. My friend who ordered it told me it was very flavorful, but was served cold; not something she expected. For dessert I had the Corn Fritters with salted butter ice cream, spiced lime curd and cojita crumbles. It sounds completely savory, but there was just enough sweetness; the perfect ending to the meal. Pastry Chef Plinio Sandalio did himself proud. The spring menu debuts April 1 featuring shareable plates as well as a new bar menu. New dishes include Duck Confit with a blackberry-bourbon compote and Sweet Potato Crème Brulee to name a few. The Carillon is a good bet for date night, dinner with the parents or any special occasion. (Cathy)