It’s clearly a house favorite with toppings that seem different than most places. We vowed to return for a pizza sometime, since the aroma is tempting. Salmon en Papillote was the catch, while the pasta selection included angel hair with grilled chicken, red bell peppers, and mushrooms in an alfredo sauce.
#Harvest thyme plus#
The butcher’s cut tonight was what Quinton described as airline chicken breast (breast plus wing), stuffed with herb cheese and topped with prosciutto and a bread crumb coating. The entree menu offers seven choices, but each day, the chef adds new selections in the categories of butcher’s cut, fresh catch, and pasta of the day, which Quinton recited. The tomatoes on a winter salad added color to the field greens dressed with a very tangy red wine vinaigrette. We shared the classic, yet hard-to-find, panzanella salad with croutons, each with a nice robe of fresh goat cheese and capers. For example, he noted the pizza sauce is a bit less spicy to please both adults and kids, while dishes like grilled seafood cioppino or plates of pastas have yet other spins to complement them. We asked if this same delicious sauce would be used in the pasta dishes and our server said no, explaining the chef varies the sauce for different dishes. The meatball is stuffed with a blend of mozzarella, parmesan, and romano cheeses in a bright, chunky house-made tomato sauce and a side of Italian dipping bread with coarse texture and crunchy crust. My companion selected a glass of very good Acacia Pinot Noir and chose an Italian starter: the meatball for two.
It’s tough to narrow down a food choice to accompany those drinks. Not a wine drinker? There are 16 craft beers on draft with seasonal changes, and several inviting craft cocktails, including some novel herb-infused concoctions. There’s a wine club with exclusive access to some top choices. Owner and chef Rik Squillari has a wine program, which allows you to purchase a bottle at retail price to consume with your meal for a $10 corkage fee. Many people don’t realize it is the alcoholic beverages that make the most money at a restaurant. It’s a very welcome option for the adventurous or undecided to try 2-ounce, 4-ounce, or 6-ounce pours. There’s a nice selection of wines by the (generous) glass, and a lengthy list of varied domestic and imported bottles.
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