mmmmm Rest

Tonight, la famille managed to dine en suite, here. Run, don't walk. I know, I know, you're nowhere near here. But if you find yourself here, go. I had roasted beet salad with goat cheese to start, roasted jerusalem artichoke, du Puy lentils, spinach (which was the darkest, richest spinach ever), and preserved lemon fricassee with truffled sweet potato puree. And the cheese plate for dessert, with warm, house-made walnut currant bread. Others ate moules et frites, (with chorizo, saffron & smoked paprika - the moules, not the frites), and braised pork 'tourtiere'* (slow cooked with roasted root veggies & potatoes in puff pastry crust with preserves), and Dungeness Crab spring rolls and salmon 'osso bucco' (braised salmon & marrow steak with sauteed dinosaur kale, white beans, bacon (yes,. they make their own bacon. Sit down, bacon fiends.) & pinot noir juice.) More menus here - but I should mention that they serve candy floss for dessert. Candy Floss! (having a TK moment.)

And stop at Stratus winery first, for amazing wine and an extrordinarily designed winery, top to bottom.

*traditional tourtiere described here