Plumed Horse Restaurant Review, Saratoga
Posted by Foodnut.com
Why did we dine here? – Plumed Horse is a long standing (1952) restaurant located in Saratoga, not far from the Montalvo winery. This location used to be a stable, hence the name. Peter Armellino (Aqua) is the chef. They have earned one Michelin star and have been on our radar for many years. We finally had an excuse to visit this fine restaurant. This restaurant was remodeled recently, giving us a good excuse to pay a visit. Their decor is definitely top-notch with a beautiful transparent 2000 bottle, three-story wine cellar and cool chefs table / room.
Insider Tip – Go for the tasting menu and wine.
Cuisine – New American
Location – Saratoga
Opened – 1962
Service – Plumed Horse had very good service with friendly wait staff that also provided good suggestions when ordering. No need to ask for refills here!
Verdict – Plumed Horse impressed us with their fine cuisine in such a remote area. The decor is beautiful as is the food. They have been in existence for many decades and should continue to evolve and exist. If you live in the South Bay, there is no need to drive up to the city to experience fine dining. Hit the lounge, if you are on a budget.
Plumed Horse Signature Dishes – Souffle, sweetbreads
Plumed Horse’s Menu features a signature tasting menu that changes seasonally as well as an a la cart menu with 6 entrees. They do have some vegetarian options including a vegetarian tasting menu for $90.
Plumed Horse Food Picks:
Amuse Sturgeon mousse
Alternate Amuse mozzarella beignets
4 different kinds of high-quality house made rolls.
Black Pepper & Parmesan Soufflé, uni & Dungeness crab fondue ($19) was a signature appetizer that you waiter recommended. Beautiful soufflé and some very fresh crab.
Davenport Abalone, roasted sweetbreads, slow egg and brown butter ($24) combined perfect sweetbreads with a classic egg and some tender abalone.
Chefs Grand Tasting Menu $145, Wine pairing $88
Tsar Nicoulai caviar, lighlty pickled Japanese cucumber – Simple, fresh, small.
MV Kathryn Kennedy “Blanc de Blanc” Santa Cruz Mountains
Alternate Amuse mushroom veoulette – excellent! This might signal that their vegetarian tasting menu is worth ordering.
Alternate Fingerling Potatoes
mushroom pave, baby fava beans – A very large portion of tender lobster
2010 Plumed Blanc, Sauvignon Blanc, Arroyo Secco
Seared Artisan Foie Gras
roasted pineapple, jalapeno jus – The ban is taking effect soon, so time for some more super smooth foie with small chunks of pineapple.
1999 CH Berres Urziger Wurzgarten Spatlese Riesling, Mosel, Germany
sweet pea crepe, wild ramps, red wine braised pork cheeks – High-quality fish, cooked just right.
1995 Dominique Laurent “Les Chaignots”, 1er Cru, Burgundy, France
Alternate Risotto with Pea Shoots – Nicely done, subtle flavors, not too rich.
South Texas Antelope
cashew, Cara Cara orange, black pepper & date chutney – Medium rare, not gamey, not a large portion though.
2003 Andrew Will “Sorella” Columbia Valley, Washington
Pre-dessert Blood Orange Sorbet, Orange foam & tapioca
Toasted Coconut Semifreddo
vanilla salt, strawberry soup, micro basil – Delicate, fruity, and well balanced.
2007 Inniskillin “Cabernet Franc” Icewine, Niagara Peninsula, Canada
Valrhona Chocolate Souffle
pistachio anglaise, golden raisin – The pastry chef definitely knows how to make a soufflé.
2007 Niepoort “LBV” Porto, Portugal
Alternate Kahlúa and Grand Marnier mousse – Rich, chocolatey, and smooth.
Madelines, fruit gelee, chocolate macaroons.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
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