I wish Mater also could have tasted the dense and delicate butternut squash gnocchi dressed up with a velvety green ribbon of asparagus sauce. The fourth course is a breathtaking display, the chef's interpretation of a Napoleon. It is bordered by two reductions, one a heavenly squiggle of squab and juniper, the other of bass and ginger. Dessert is mercifully light. I nibble a hazelnut and vanilla basket filled with papaya, mango and strawberry topped with creme anglaise.
Service is leisurely, unobtrusive and informative.
Open other nights by request. It's like stepping back in time into someone's parlor at the turn of the century. Soft lighting illuminates the pink walls. In a comfortable sense, Green Gable is Victorian on the edge of Bohemian, not stuffy. Wake up to the sound of seagulls and ocean waves.