Pan roasted Trumpet Mushroom ·
Stunning views, impeccable service and delectable cuisine with a farm-to-table approach make The Cliff Room at Martis Camp one of the region’s best fine dining restaurants. The only downside – you’ll need an invite from a property owner to enjoy this amazing food.
Our wine columnist Barbara Keck was lucky enough to score a coveted invitation from Joshua Plack, wine director and dining room manager at Martis Camp (formerly of Dragonfly), and I was fortunate to be her dining companion for the evening at The Cliff Room. The fine dining restaurant is located in The Camp Lodge, which is situated on a 70-foot rock promontory overlooking the amazing golf course with views of Martis Valley and Northstar.
Executive Chef Shaun King and his staff recently made the move to Martis Camp from Santa Barbara bringing with him his New American style with “some elements of Asian cuisines” using fresh, seasonal ingredients to infuse his menu, which changes daily. For our visit, Chef King prepared an individual five-course menu for each of us (since I’m a vegetarian) that highlighted his talents.
Canapés were served first with a Bacon-Wrapped Date and pork terrine over an olive crostini for Barbara, while I delighted in a Grilled Date with citrus goat cheese and a mini Caprese salad topped with a 100-year-old balsamic.
The first course featured a Japanese Hamachi Sashimi for Barbara, while I enjoyed a Shaved Vegetable Melange. The combinations of the sashimi/mélange with the Asian pear, avocado, radish, sea beans and popped quinoa were full of flavor and textures.
An amuse bouche arrived next with a tasty Curried Roasted Squash Soup served with mint and watercress for each of us.
Next up was the Pan Roasted Diver Scallop that nearly melted in the mouth for Barbara and served with potatoes, black truffle, carrots and Osetra caviar. I enjoyed a meaty Pan Roasted Trumpet Mushroom that was prepared to mimic the look of the diver scallop and was as tasty in my book.
For the third course, we both enjoyed the Grilled Matsutake Soup. This flavorful mushroom soup was wonderfully prepared and served over eggplant, squash and roasted grapes (for a nice punch of flavor), with a bottarga fish roe for Barbara.
My main course was one of my favorites – Country Lentils, prepared with spring onion, kohlrabi cabbage and bok choy. Barbara was salivating over the Durham Ranch Braised Short Ribs served with espresso potatoes, carrots and lobster mushrooms.
For dinner, we moved to the fireplace in the bar to enjoy the live piano music where we enjoyed the delightful creations of Pastry Chef Jenny Dove with Almond Cake with poached pears and caramelized almonds served with a housemade brown butter ice cream, along with an array of seasonal fruits served with housemade chocolate ice cream, caramelized peaches and dark chocolate.
My evening at The Cliff Room was one of the best I’ve experienced, and I look forward to another invitation in the future to enjoy the amazing cuisine.
For more information on Martis Camp, visit martiscamp.com.
By Katherine E. Hill
