Dining Review - Hotel St. Germain

We wanted an intimate and formal venue to celebrate our recent engagement so we decided on Hotel St. Germain.

Hotel St. Germain offers a European style dining experience in its Old World Williard Grand Dining Room. An eight course prix fixe menu changes monthly. With a 72 advanced notice Chef Chad Martin will gladly prepare a vegetarian or vegan menu and he did an outstanding job with my meal.

We arrived at 7:00 for our 7:30 p.m. reservation on a recent Thursday evening and were surprised, but delighted, to find we had the entire place to ourselves. At the Butler's suggestion, we enjoyed a cocktail before dinner in the study. There was a fire burning in the study's fireplace and the lights were quite dim, so it was relaxing and romantic and a perfect place to sip champagne.

We eventually moved to the Grand Dining Room and were seated in the window alcove overlooking the ivy-strewn New Orleans-style courtyard. Our small table for two was set with antique Limoges china, fresh lavender roses and a card announcing our arrival in a fancy script - "Curry Dinner Party". There was also an envelope addressed to Robert. Inside was a note from Claire Heyman, the proprietress, extending a warm welcome to her Hotel and bidding us congratulations on our impending nuptials.

I had read that Hotel St. Germain purposefully limits their seating in order to maintain the utmost in quality and level of personal attention to their diners. This proved true on our visit. During the entire evening there were only four couples present, including us.

When Robert arranged in advance for me to receive a vegetarian menu he was also asked to specify his own entree choosing from beef, sea bass or lamb. He chose sea bass. Our white gloved waiter served us at a perfect pace throughout the evening. For our Amuse Bouche, Robert had Caviar and Smoked Salmon with Quail Egg and Creme Fraiche and I had Brie in Puff Pastry with Fig Preserves.

An Amuse Bouche is a single, bite-sized hors d' oeuvre. They differ from an appetizer in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. They are intended to excite the taste buds and to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking. The term is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please].

Next up was a soup course. The soup was vegetarian friendly so we both enjoyed Wild Mushroom with Leek Tortellini. The soup was thick and rich and a large, tender tortellini floated in the middle filled with creamy leeks. Outstanding!

Our appetizers were Seared Foie Gras with Strawberry, Brioche Crouton, Petite Lettuces with Champagne Vinaigrette and Pecan Dust for Robert and Frisse and Fresh Strawberry Salad with Champagne Vinaigrette and Pecan Dust for me.

That was followed by a seafood course for Robert consisting of 2 Chilled Jumbo Shrimp with a Smoked Tomato and Horseradish Sauce and 2 Chilled Oysters on the Half Shell with Lemon, Cucumber and Fine Herbes. For me this course was the most outstanding. I was served Beluga Lentils with Roasted Cauliflower. What was so amazing is that the lentils tasted salty and popped in my mouth just like caviar and the cauliflower looked and tasted like scallops. I know it sounds crazy, but I'm telling you it tasted like caviar and scallops. It was truly amazing. How Chef Martin pulled this off is beyond me.

For our entrees, which were brought to the table under silver domed plate covers Robert enjoyed Pan Roasted Sea Bass on Zucchini Risotto with Sautéed Lump Crab, Citrus and Tarragon Sauce and I had Roasted Asparagus Spears on Zucchini Risotto. The risotto was perfectly prepared, creamy and rich with a just a slight chewy resistance.

A cheese course followed. We both had Parmigiano Reggiano "Snow" on Julienne Pear, with Aged Balsamic and Honey Crostini. And lastly, for dessert we had Chocolate Dome Cake with Cherry Sauce.

I can't say enough about the level of service we experienced at Hotel St. Germain and the food was very, very good. Our special evening was everything we hoped it would be - intimate, romantic, formal yet comfortable. At the conclusion of our meal we were presented a gold rectangular box tied with a black satin ribbon which was embossed in gold with "Hotel St. Germain". It was filled with a variety of mignardise - Lavender Macaroons, Pistachio Financier with Cherry Medallions which I happily enjoyed with my tea the next morning.

If you're looking for an elegant venue with delicious food for a memorable occasion, I highly recommend Hotel St. Germain.