|Intensely summery: Roasted goat with corn foam over cracked hominy.|
Last night's prix fixe was a suite of intensively focused summer flavors ($60 for five courses plus mignardises, with an optional $30 wine pairing - you pre-pay online when you make the rezzy). First, an amuse-bouche of raw lobster and caviar. Next, mixed melon salad with Bellwether ricotta, vadouvan-spiked vinaigrette, wild fennel, and other greens. A square of soft halibut over lemon verbena leaves and a subtly smoky shellfish jus. Slices of what was supposed to be suckling goat, with foamy corn milk and a stew of cracked hominy, red Camargue rice, and faro with raw sorrel. Finally, perfumey Lucero strawberries in cream-enriched sabayon studded with bits of shortbread. Bright's wine pairings, ranging from a Toni Joost Riesling Kabinett to a Broc Cellars Syrah from Sonoma, simultaneously framed and softened the contours of Skenes' cooking.
There were opening night glitches, for sure. The goat turned out to be older than suckling, which delayed the cooking -- we waited more than 45 minutes for slightly underdone slices of loin. And a melon variety or two in the salad skewed watery. Still, Saison offers big promise for subtly layered cooking that's sophisticated without making you feel stupid for wearing jeans and a tee.
Halibut and lemon verbena in a smoky shellfish bouillon.