Potato Crusted Alaskan Halibut ·
The West Shore Café offers one of the best lakeside dining experiences on all of Lake Tahoe with stunning views from every seat and the culinary creations of Executive Chef Mike Davis (most recently of Martis Camp) creating an amazing experience. And, you can arrive by boat with guest buoys available on a first-come, first-served basis.
I recently enjoyed a dinner at West Shore Café with my sister, Michelle Allen, to taste the new menu created by Chef Davis, who brings a New Orleans flair to his cuisine with an infusion of seafood dishes to the menu.
We started with the Duo of Ahi Tuna and the Fried Asparagus and Squash Blossoms. Michelle enjoyed the Ahi Tuna prepared two ways – with a Crudo of thinly sliced, smoked sea salt with tangerines, cilantro and olive oil and the Poke with sesame oil, Sriracha, ginger, avocado, scallion and a crisp plantain (love the use of plantains). The Ahi was tender and melted in the mouth with both preparations tasty and complementary to one another. The Squash Blossoms were filled with a herbed ricotta cheese, coated with a tempura batter and lightly fried and paired with the tempura battered asparagus and served with a delectable smoked tomato jam.
We also split the Artisan Green salad which had a light and tasty balance of flavors from the organic lettuce, shaved fennel, toy box tomatoes with candied walnuts and dressed with a sherry-balsamic vinaigrette.
Dinner brought the Housemade Fettuccini Pasta for me with wonderful, light fettuccini (not something I would usually say about fettuccini) with the time and attention to making fresh pasta shining through the dish. I enjoyed it with sautéed mushrooms, Edamame beans, Meyer lemon ricotta and a buerre monté. (I enjoyed dinner last week at West Shore Café and the featured pasta is now a Mushroom Ricotta that was equally as wonderful.)
Michelle enjoyed the Potato Crusted Alaskan Halibut that was perfectly prepared and served over a tasty asparagus puree with fava beans, roasted cauliflower and pickled ramps.
We also took The West Shore Burger to go for my brother-in-law, which is a house favorite served on a brioche bun with an aioli, white cheddar, Nueske’s bacon, lettuce and tomato.
Dessert was divine from the Traditional New Orleans Beignets to the Vanilla Bean Crème Brûlée to the Housemade Ice Cream. The beignets were the best I’ve had outside New Orleans coated in powdered sugar and served with a warm chocolate dipping sauce, although I think the beignets are great on their own. The crème brûlée was perfectly prepared with flecks of fresh vanilla bean throughout. We also shared a scoop of the housemade butterfinger ice cream, which was light, creamy and perfect.
The West Shore Café serves lunch and dinner daily during the summer, with reservations suggested. For more information or to make a reservation, call (530) 525-5200 or visit westshorecafe.com.
By Katherine E. Hill