Cuisine:

• French
• Californian
• Others
• Contemporary

The Plumed Horse Description:
Thanks to a multi-million dollar makeover and the addition of chef Peter Armellino (Aqua, Jardinière), the Plumed Horse has gone from a local Saratoga mainstay to a full-blown culinary destination. Eat in the lounge-bar area or in the intimate dining room with seating for about 30, replete with white tablecloths and lighting that changes colors. There are three specialty carts: the Champagne-sparkling wine cart featuring an impressive selection and bottles rarely offered by the glass, the cheese cart, and the after-dinner drink cart. The cuisine is contemporary, organic Californian with a heavy emphasis on seafood. As is the case with most destination dining, putting oneself in the chef's hands for the evening is never a bad way to go. The tasting menu is nothing short of a journey that changes with the seasons and totals six to nine courses. A subtle theme of savory-meets-sweet is well demonstrated in a hamachi dish, where frozen foie gras is shaved over the fish so that it literally melts in the mouth. The tomato-water poached wild Columbia River sturgeon---more subtle savory-sweet elements---hits the palate in waves. Sturgeon, poached in its own broth, boasts a meaty texture and mild flavors, and is complemented by a veal cheek raviolo. Two 30-page wine lists (the dark leather has the reds, the white leather has the whites) feature international stunners, boutique and cult wines. Desserts are equally progressive, including a peach soufflé with olive oil ice cream and a sweet-savory tapenade of peach and Castelvetrano olive.


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