By Priya Hutner ·
Executive Chef Kristi Ritchey with the Peanut Butter Kit Kat Bar and Almond Cake with
Roasted Peaches ·
I love the West Shore cafe. This was my first time dining here and I went to lunch with Katherine Hill, Publisher of Tahoe Weekly. The setting was magnificent as we sat dockside on the lake.
Executive Chef Kristi Ritchey came to the table to offer her recommendations for lunch from the new menu. We knew we were in for an amazing lunch when our server, Christina, delivered the Risotto Fries. This was one of the dishes that earned Chef Kristi her job. The appetizer takes three days to prepare.
The Grilled Peach & Burrata Salad and the Risotto Fries ·
“This is awesome and full of flavor,” Katherine said as she finished her first bite. Topped with a lovely caponata sauce, the Risotto Fries were fabulous with a creamy interior and crispy exterior.
We also tasted the Grilled Peach & Burrata Salad served on a bed of arugula with peach-balsamic vinaigrette. This salad is a winner and the combination of grilled fruit along with the creamy burrata served with the greens was excellent.
Signature cocktails include, from left, the Homewood Meadows, El Pepino and Mai Tai ·
Bar manager Lynne Jackson brought three signature cocktails from the menu for us to sample, the Mai Tai, the Homewood Meadows, prepared with gin, sparkling water lemon, lavender blueberry shrub and thyme, and the El Pepino, mixed with tequila, lime black pepper syrup and cucumber with a salt and pepper rim. All were creative and refreshing, but for me, the El Pepino was the winner. It was light, salty, peppery, tangy and cooling all in one glass.
The Seasonal Vegetable Quinoa ·
The Duck Confit in a Homemade Cannelloni Shell ·
For our main dishes, Chef suggested the Duck Confit in a Homemade Cannelloni Shell from the dinner menu. I enjoyed the flavors of the duck and the cannelloni with the pecorino and onion jus.
Katherine enjoyed the Seasonal Vegetable Quinoa with quinoa pilaf, summer vegetables, lemon ricotta, pea sprouts, mushrooms and red and yellow tomatoes.
“Simple and delicious, you can tell how much detail goes into each meal the West Shore cafe prepares,” Katherine said as she savored her salad.
The Pan Roasted Salmon & Quinoa Salad with a summer berry salsa ·
I had The Pan Roasted Salmon & Quinoa Salad served with baby arugula and a summer berry salsa. The salmon was cooked perfectly and the salsa added a lovely touch to the dish. I would have this meal again.
It wasn’t over. For dessert, we had the Peanut Butter Kit Kat Bar, thin chocolaty wafers layered with vanilla-peanut butter flake ice cream, and Almond Cake with Roasted Peaches served in a mason jar; both desserts were delicious.
The decadent Peanut Butter Kit Kat Bar ·
Chef Kristy focuses on sustainable, local products and says that she loves serving quality food. And, it is apparent in each dish that we were served.
The West Shore cafe is located at 5160 West Lake Blvd., Homewood. For more information, call (530) 525-5200 or visit westshorecafe.com.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more Tastes columns.
