Outside hot, inside cold, altogether just right. The sashimi rest on a sizable salad of field greens in vinaigrette. Wasabi and pickled ginger also stand ready on the sushi-style ceramic plate. Three little parfaits of rich, slow-roasted beets were presented with layers of goat cheese. Walnut vinaigrette brought them together, with candied walnuts.
Entrees focus on fish and seafood.
And all come with vegetable and starch, unless they're starch themselves. Which means the prices are not bad. If anyone can make a plate of sauteed vegetables look beautiful, it would be Rabbaa. Rabbaa's presentation again is beautiful, with six little Prince Edward Island mussels equidistant on the ravioli. And there's a sweetness in the background, from saffron broth with fennel.