I don't feel qualified to write restaurant reviews, so I will let the menu and the photos speak for themselves.
|Curried cauliflower soup with mussels and parsnip shreds|
|Griddled Mission figs, burrata and arugula salad with rosemary honey, walnut oil and pink peppercorns|
|Fried Castelvetrano olives with lemon aioli|
|Scallop with duck prosciutto, chanterelles and leek fondue|
|Braised short rib in red wine sauce with roasted root vegetables|
|Striped bass with olives, fennel, sunchokes, fingerling potatoes and roasted tomatoes|
In case I didn't make it clear up front: This meal was provided at no charge by Catch. Yes, they knew I was likely to write about it. Yes, they knew it was our anniversary. And yes, we enjoyed it tremendously. Thank you, Chef Jason.
** ED8RNZT7C9N8 **