"Chef Christopher Gentile and his beyond superb staff (thank you Gaby! host an exquisite and refreshing palette of flavors amidst a farm-to-table menu from their own, onsite garden, providing a culinary delight that rivals some of the best I've had in Southern California. Not only was I delightfully surprised by the high quality but I was continuously reminded how fresh and healthy the menu was as we enjoyed each dish! Truly a one of a kind experience. The ambiance is inviting, warm, and earthen as fireplaces and lanterns move to greet you against a backdrop of sweeping panaromic pine views. The cocktails are inventive with using their onsite garden ingredients like red beet vinegar, thyme, basil etc. I had 3 cocktails: Honey's Alibi (gin, honey, basil and grapefruit , Thyme Change (vodka, homemade citrus-thyme syrup, prosecco and lemon and a dessert cocktail (scroll down to see . We then ordered the tasting menu which the chef happily modified a bit for us! Crème fraîche ice cream, caviar on top of a garlic crouton. Grilled, fresh oysters, seared scallops in brown butter and pureed asparagus, and 48-hour sous vide pork belly and cheek bathed in dashi broth, wrapped in savoy cabbage. Japanese A5 Wagyu with aerated potatoes and a never-before-seen Wagyu confit (this tasted amazing! . To cap this insane meal, we ordered the chocolate torte with raspberries and crème fraîche ice cream as well as the pièce de résistance, Dark Pedigree dessert cocktail (cognac, calvados, dark chocolate and coffee . Extremely smooth finish with chocolate ganache balls, perfectly balanced between a digestif and sensual taste experience. Hats off RB Inn!"
