I am stuffed. This is why:
The amuse bouche: a cannelle of fig sorbet plopped on a bed of Parmesan foam and given a drizzle of olive oil and honey. Took me right back to my visit to the creative Comerç 24 in Barcelona.
Warm, crispy quail with black Mission fig and artichoke salad dressed in an aged sherry vinaigrette.
Roast squab breast with caramelized endive and baby turnips served on a bed of crushed English peas, sauced with a bacon jus flavored with date.
Apricot tarte tatin with African spices, a flaky pastry and dollop of delicious ice cream.
Note: I'm a hard grader even when soused (no, I'm not under the influence, just stuffed to the gills and sleepy from all of that deliciously rich food and wine).
Note 2: We were lucky enough to partake of celebrated chef James Syhabout's 2nd-to-last supper at Plumpjack Cafe. He's going back to Manresa after tomorrow ... the food was pretty and pretty special, bursting with farm-fresh goodness; we may just have to make the sojourn out to Los Gatos to see what's up his sleeve working once again for chef David Kinch.