McCray makes creamy things dreamy. Like the light, perfectly smooth Cabrales Flan, a blue cheese blast offset with a tangy-sweet pear relish and anchored to the earth with a buttery walnut cracker. The Baby Leeks and Yakima Asparagus were lying in a fine hazelnutty vinaigrette. The asparagus was as terrific as expected, but the real surprise was the tiny mild leeklets, subtle and tender. In an exceptional combination, the firm, meaty Prince Edward Island Mussels were steamed in coconut milk, heady with garam masala, the powdered Indian spice and basil.
Seconds are entrees.
We tried every one and I recommend all. Like the succulent Halibut With Gingered Slaw with its spirited lemongrass butter sauce. Chorizo Bread Pudding puts two meaty hoppers falling off the bone in its braising soup with the nuttiness of Spanish sherry. Again green peas were scattered over the dish, lightening it up and giving it visual contrast. The dessert menu is flawless.