PortaBella

Porcini-Crusted Dayboat Scallops with Bosc pear, syrah essence, pear tomatoes, and herbed savory biscuits. The scallops are perfectly cooked with a sweet sea water flavor. The pear and tomatoes add a slight sweetness to balance out the sweetness. Rating: 4.8/5

Paella Valenciana is shellfish, chicken, chorizo, and organic vegetables simmered in saffron rice. Beautiful presentation with vibrant colors. Seafood, chicken, and chorizo are cooked to perfection. The seafood is sweet and plentiful. The chicken absorbs the flavors from the saffron rice and vegetables. The sausage adds a porky goodness and without being too oily. Rating: 5/5

Filet Mignon aux Poivres is a three-peppercorn crusted filet mignon served with a vegetable terrine and potato galette. It is perfectly cooked to your precise doneness (in this case, medium rare). The potato galette is a fancy thinly sliced scalloped tender potatoes artfully layered with a creamy sauce. The vegetable terrine is a perfectly cooked vegetable packet, similar to a lau lau. Rating: 4.5/5

Crème Brulée served with seasonal berries (in this case, strawberries). It is creamy yet light like pastry cream. Luxurious enough to be piped into an éclair. The sugar crust is bruléed to a golden brown excellence and shatters like glass. The portion is generous for two so no spoon fighting necessary. Rating: 5/5