I sampled Tuna Ribbons from the Raw menu (tuna with ahi tuna, avocado, radish, chili oil, yuzu sesame dressing) and Prime Rib Cap from their Appetizers menu (prime rib with sweet onion relish, Pointe Reyes blue cheese, mustard vinaigrette). Both were exceptional, but it was the Tuna Ribbons that blew me away with how flavorful and savory they were. The Prime Rib Cap was a good appetizer, with quality ingredients, but was honestly not my favorite mix of flavors. Some restaurants nail their vibrant mixing of flavors every time, and while every other dish was perfect at the Guild House, this was the only one I did not prefer.
In between starters and the entrees, I sampled two drinks from their bar and was impressed with the cocktail mixology. First, I had the Bourbon, which included woodford reserve, velvet falernum and fresh grapefruit juice. I found it to be a fine mix of flavors, and was a satisfactory beverage. But the one that stole the show was the Blossom, from the Gin menu. Local chamomile gin with blossom crème de violette, lillet blanc, lychee, and lavender bitters... Just wow! The Blossom is offered with a few flowers floating above the ice, and is a violet purple color, with perhaps the most satisfying flavor of any alcoholic beverage I've had. Believe me, I've sampled my fair share. Something about it offered a floral crispness, with a hint of citrus, grass and violet flowers. I am still craving it... I will be back!
For dinner, I had the Sea Bass in lobster broth, carrots, leeks, radish and chili oil. Sometimes I find myself in the mood for seafood, more than anything, and this day in age I received exactly what I was craving, and so much more. The Sea Bass was pan-seared to perfection, with that perfect amount of crispiness on the outside, and a flavor that was high end and very fresh. The lobster broth was a dynamite addition to pair with the sea bass, because it added a ranging seafood flavor with butter and broth that brought the whole meal together. My significant other Leah had the Ribeye, with turnip puree, wild mushrooms, duck pate, sherry jus; which she loved and ate every bite of, and damn near licked the plate clean. And just as amazing was the desert, though perhaps a bit more basic. My apple fritters were phenomenal!