Dinner - Saturday, November 13, 2010
As the name suggests, Chef Ted Walter is passionate about the sustainable seafood movement. This ethos is well reflected by his seasonal, organic menu. We dined here the night before running the Big Sur half-marathon, and this is reflected by our menu choices - only two seafood courses ordered, not for fear of upset stomachs, but because we were craving heavy food.Service was efficient and genial, and our server happily kept the excellent bread basket filled with warm baguettes after hearing about our upcoming race.
Nueske ham arancini |
Pole-caught squid, spicy cilantro-citrus sauce Mango, red onions, peppers |
Duck confit, broccolini, smoked chili-potato gratin |
Lightly smoked rainbow trout with basil aioli Olives, mushrooms, cherry tomatoes, haricot verts braised in red wine |
Dessert was a meyer lemon panna cotta with orange supremes and a vanilla citrus sauce (no picture). Again, another solid dish, although I found the slices of orange rather superfluous.
We didn't come to PassionFish expecting highly creative preparations. We knew what to expect - well-executed dishes at very reasonable prices (our dinner totaled only $91 including tax/tip - astounding value). If we lived in Monterey/Pacific Grove, this restaurant would undoubtedly be in our regular neighbourhood rotation.
PassionFish
701 Lighthouse Ave.
Pacific Grove, CA 93950
Phone: (831) 655-3311