"Keep it simple; keep it light; let the flavors of the food stand for themselves," is the motto. With a Mediterranean flair, main dishes like seared breast of duck with sun-dried blueberry demi- glaze, cashew-crusted wild boar and floured and seared Dover sole with almandine sauce, all boast a blend of fresh herbs, including basil, rosemary, sage and garlic, staples of the regional cuisine.
Tapping into the season's freshest ingredients, I wasn't surprised that the fresh buffalo mozzarella and sliced tomato salad was a good choice to begin dinner. Eager to have a good grilled steak, I was more than happy with what I consider the "perfect" summer meal ... twin melt-in-your-mouth filet mignons grilled to a perfect "medium rare" pink, and a mélange of al dente steamed summer vegetables, topped with an edible lavender-tinged orchid. A dining partner raved about the seared tuna, prepared in a garlic, lemon and salt bath, then tossed with asiago cheese and served over a bed of pasta. Despite the generous portions, there were hardly any leftovers on our plates, a testament to our appetites and the good food.
Desserts are also made on the premises and include such delectable standards as fruit tartlets, chocolate bread pudding, fruit Napoleon and a variety of mousse cakes. A special summer ending, however, is the fresh sorbets, made from the season's sweetest fruits, including mango, one of my favorites.
The Grist Mill also offers an impressive wine list, including an interesting array of wines from South Africa, New Zealand and Austrailia, as well as more traditional selections from Germany, France and Italy.
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