![]() The soup was sweet, yet balanced by the prosciutto. The third course on the Quince Menu was Carentais Melon, a chilled blended soup made from blended melon (similar to cantaloupe) with fennel granita (ice), almond cream, and prosciutto wrapped artfully around a chicarron (pork rind) stick. It was hearty, creamy, and surprisingly much "heavier" than Bryan's third course (see below). On top, fried zucchini flowers completed the dish. The third course on the Garden Menu was a Piquillo Pepper stuffed with artichoke, olives, and cheese. When we acted really surprised, he went back to check, and corrected his statement. The server made a mistake in describing the dish to us, telling us that the uni was from Kyoto. This was a fantastic dish and paired really well with the wine. The next course on the Quince Menu was Tomato, a dish of local tomatoes, gorgeously creamy Hokkaido uni, seaweed, cucumbers, and a refreshing shiso sorbet. The mushrooms gave the dish a deep, earthy flavor. The second course in the Garden Menu was the "Lobster Roll", a pastry roll filled with lobster mushrooms, pickled Dutch celery, celeriac, and wild mushrooms. This was really flavorful and I loved it. The server indicated to us that the preparation for the Black River Russian Caviar was more creative and arguably more interesting. There's an option to order a Golden Osetra Caviar panna cotta instead (supplement $75) for this course (which we did not do). On the Quince Menu, Bryan started with Black River Russian Caviar which came with burrata, French breakfast radish, and "caroselli", an Italian cucumber. The fruit added a lovely tart balance and I loved the crisp. It was fantastic! The goat's milk was creamy and rich, like ricotta. My first official course from the Garden Menu was Goat's Milk, a goat's milk cheese that was layered with Asian pear, roasted beets, peaches, and a buckwheat rye crisp. In another bowl, we enjoyed smoked curried salmon. In the middle was a radish "dumpling" of sorts (reminded me of Cantonese shumai in terms of shape!) filled with crab and citrus "caviar". On the right, pickled garlic scapes financier with citrus. On the left: deep-fried avocado with cilantro blossoms. We began with a series of amuse bouche that came served on long skewers. They also offered half bottles, which was nice. We appreciated that they told us the prices of all the bottles up front. Since we were celebrating, Bryan decided to order the Krug, knowing it was one of my favorite champagnes. They wheeled over a champagne cart soon after we sat down, tempting us to buying a bottle of champagne. ![]() The Quince Menu is more protein-focused, and includes several courses of seafood, poultry, and red meat. Both tasting menus cost $198, plus an additional $150 for wine pairing. The Garden Menu is almost completely vegetarian, with only one optional fish course near the end. The menu has two different types of tasting menus. We finally booked a dinner at Quince during the week of our wedding anniversary. It's easy to see why we were curious about this place. Columnist Michael Bauer from the San Francisco Chronicle even asserted that the dining space is the most elegant one in the Bay area, if not the entire U.S. A huge flower arrangement in the center adds additional flair and elegance. The main dining room is now lit by an impressive, 250-pound glass chandelier. Inspired by their travels to Japan, they incorporated Japanese-style dark wood partitions. Owners Michael and Lindsay Tusk recently closed the restaurant for two months to remodel the space. It is also frequently named in a variety of lists, such as The Daily Meal's "101 Best Restaurants in America" or Black Ink Magazines's "100 Top Restaurants in the World." It is one of nine restaurants in the Bay area to receive four stars from the San Francisco Chronicle. The restaurant has won numerous awards and has been honored in numbers of "top restaurants" lists. Quince is a place that's perfect for that really special, celebratory meal. Other posts in this series include Sonoma Starlight at Francis Ford Coppola Winery, Sonoma Wine Country Weekend - Taste of Sonoma 2015, Glen Ellen Star Sonoma, Sante Restaurant at the Fairmont Mission Inn & Spa, Russian River Brewing Company, Kin Khao Thai Eatery, Exploring San Francisco's Ferry Building Marketplace, and Burma Superstar. This is the ninth post in the West Coast! A Week in San Francisco and Sonoma Series.
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