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The Ballard Inn and Restaurant Oh, the Ballard Inn, so many good things to say about this wonderful bed and breakfast. From the minute you walk in the door you are surrounded by warmth and enthusiasm, not to mention some of the most charming decor in the valley. The staff is friendly and professional and ready to help you in any way possible. No wonder this is a four-diamond establishment known around the country as an ultimate destination. The Executive Chef, Budi Kazali, has received numerous accolades in local and national publications, and anyone who has had the pleasure of dining at The Ballard Inn would agree. For this particular evening we were enjoying our tasting room staff Christmas party. The occasion called for a bottle of our 2002 Thompson Vineyard Syrah and our 2002 Iconoclast, both of which are still available in the tasting room as library releases. Of course when you come to the Ballard Inn you want order one of everything on the menu; and we almost did. We started with one each of the Pan Roasted Santa Barbara Mussels with Spicy Tomato-Lime Broth, the Pan Seared Foie Gras with Fig Compote and Port Reduction, and the Tuna “Carpaccio” with Ponzu and Wasabi Sprouts. We decided this wasn’t quite enough to get started, so we added the Hamachi Sashimi with Avocado and Soy-Yuzu Vinaigrette and their signature Sesame Caesar Salad for all. By this time we had finished off the 2002 Thompson Vineyard Syrah and were ready to try the 2002 Iconoclast, which had been decanting for the last hour and was well opened up. To go with this fabulous wine we ordered three different entrees. For the red meat-eaters we can highly recommend the Australian Rack of Lamb with Lemongrass Mashed Potatoes and Winter Vegetable Ragout and the Grilled Filet Mignon with Tempura Fried Onions Rings, Broccoli Rabe and Ginger Demi Glace. For the seafood lover in all of us, the Pan Seared Scallops with Crispy Rice Cakes and Indonesian Style Curry Sauce is the way to go. The flavors were delicate and delicious with just the right balance of tropical Asian flair. Keeping with our theme of trying (almost) everything on the menu, for dessert we ordered three different delectable delights. There has to be chocolate at the end of every meal, so one order of the Warm Chocolate Cake with House Made Mint Chip Ice Cream was a given. From there, we decided on the Tahitian Vanilla Bean Crème Brulee and the Raspberry Almond Clafouti with Berry Riesling Reduction. Now you are probably wondering what on earth “Clafouti” is. Well, so were we. Clafouti is a traditional French dessert that spread throughout the country during the 19th century. It is made up of a berry and custard filling baked in a pancake-like crust and served in the same individual manner as Crème Brulee. As you can imagine, we finished our meal educated, happy, and full of yummy wine and food. Dinner at The Ballard Inn will run you about $300 or more if you go for the full three-course meal. Of course there are always ways to enjoy a lovely dinner out without breaking the bank, like bringing your own wine and paying a small corkage fee, which varies by restaurant, but is usually between $10-$15. The corkage fee at The Ballard Inn is $10 per bottle with a maximum of 2 bottles per table. Another option is to not order one of everything on the menu, something that we reserve for the rest of the year, but for the holidays, all bets are off. |
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Restaurant (December 2006)