On Saturday night, Will, Jasmine, John and I went for dinner at Mission Beach Cafe. I had been there for brunch and to pick up Blue Bottle drip coffee before, but had never had dinner there. The menu at Mission Beach Cafe has been re-vamped by new-ish Executive Chef, Ryan Scott (of Myth and "Top Chef" fame), and their pies are masterpieces by pastry chef, Alan Carter.
To start, we shared four plates (delish!):
- fresh shisito chiles with confit cherry tomatoes, fleur del sel sweet corn soup with avocado and tomato oil
- watermelon and cherry tomato salad with basil, fennel and sherry vinaigrette
- mesclun greens and pear salad with radicchio, feta cheese and sugared walnuts
- truffle fries with citrus gremolata and parmesan cheese
We also did a "tasting" of four entrees, which we all shared (can't remember everything that they came with):
Pan-seared yellowtail jack fish with baby carrots,
Sea scallops
Seared duck breast with grilled peaches, baby yukon golds, green olives and hazelnuts
Grilled pork loin
All the entrees were pretty tasty. My favorite was the duck, followed by the pork. The sea scallops were perfectly done and were generous in size, they had an interesting cream-based sauce that was paired with something a little bitter, but worked pretty well. The broth with the yellowtail jack was phenomenal too.
We had some desserts too (the butterscotch banana cream pie was delish!) and then headed home to nurse our food coma.
It was awesome hanging out with Jasmine and John, we didn't get much time to catch up at their wedding in August, so this was perfect! Congrats newlyweds!
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