Our friends, Chef Bret and his lively wife Debora meet us at Fort Mason and away we went. For nearly 5 hours, we wound our way around, first drinking Pinot, then Chardonnay, then Cabernet. Around 6, we were half looped and in desperate need of food, so we decided to crash our dinner reservations early.
Debora and Bret had made reservations at La Folie, a charming French restaurant on Polk Street. Known for its Prix Fixe dinner offerings, it is city dining at its best. All the stress I endured that day was due to making menu decisions. First, you can go with a 3, 4 or 5 course meal. Then, there were five to seven choices within each course offering and some chef’s offerings not listed… I seriously thought about asking how much our bill would be if we ordered the entire menu…. I wanted EVERYTHING; we all did.
I finally settled on the five course meal:
Goat Cheese and Fourme D’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts and Frisée Salad
The Seared Day Boat Scallop resting on Celeriac Puree finished with an orange beurre blanc
Baby lobster resting on English pea ravioli finished with a vanilla butter and toasted almonds
Seared Rib Eye with baby Chanterelle and Shitake Mushrooms resting on arugula risotto finished with shaved black truffle
Peach Melba incased in meringue with an Earl Grey Sabayon.
Craig had an amazing chocolate fondant that incased the most delicious vanilla ice cream.
We also were presented with two Chef’s amuses; one of Duck Soprasetta with a fingerling potato and Frisée salad and the other of “scrambled eggs” with fresh black truffles. They had a fabulous intermezzo of fresh cantaloupe juice and they finished off our meal with a Chef’s offering of sweet bites.
It was a great day and a wonderful way to end our evening. And with our bellies full of amazing food and wine, we made our way home and back to reality.