Six Seven is the restaurant located in the hotel which I just realized is named after the pier where it's located. They have convenient valet parking for only $6. Every season they change up their menu which keeps things fresh and interesting. They just introduced their Spring menu on March 20th, the first day of Spring.
I was invited to a blogger dinner along with a dozen others to try out a few things from the new menu. Executive Chef John Roberts put together for us a wonderful tasting menu of 7 courses. The salad course was my surprisingly my favorite. I'm not a huge beet fan but I eat them occasionally because I know they are good for you. The salad was a beet carpaccio which had thinly sliced red and golden sous vide beets topped with mizunoa, goat cheese, tarragon, green onions, hazelnuts, raspberries, fennel and raspberry reduction. I'm getting hungry just thinking about it. Even if you don't like beets you must try it. You will change your mind about beets if you do.
This soup was a great start to the meal. My only complaint is that I wanted a bigger spoon.
|Course 1: English Pea Boisson|
The scallops were sliced so thin. The jalapenos gave it a nice spice that wasn't too spicy. The tempura green onions were a nice addition to the dish.
|Course 2: Scallop Ceviche|
This dish won the night for best plating. It was the prettiest dish that came out. The fish was well cooked and the sauce went well with it.
|Course 5: Pan Roasted Ling Cod|
I love gnocchi and goat cheese so was excited for this course. It came with carrots served 3 ways and two medallions of lamb served to perfection.
|Course 6: Spring Lamb Loin|
I encourage you to check out Six Seven and their new Spring menu and try some of these dishes out for yourself. You can see a few more photos from the night on Flickr.