New Three-Course Menu at Angel Oak

To the Ritz-Carlton Bacara to indulge in an evening of culinary delight at Angel Oak, the tony hostelry’s oceanside eatery, with my trusty shutterbug Priscilla.

In the fall Costa Rican chef Diego Seitour is introducing a new three-course tasting menu for a nominal $95.

Although wine is at extra cost, I chose a Far Niente 2023 Chardonnay while my lenswoman plumped for a Faust, Napa, 2021 Cabernet Sauvignon.

The first course, an heirloom tomato carpaccio with basil, local organic cheese, goat cheese, micro flowers, balsamic and olive oil pears, was a refreshing start to the delightful repast.

The main course, eye of ribeye, with broken citrus, beurre blanc, stuffed zucchini blossom and summer truffle crème fraîche, was a trencherman’s delight.

Wrapping the dinner was a light lemon curd tart with Goleta lemon, Italian meringue, and berries.

Given a family emergency, Chef Seitour left the kitchen in the charge of the more than capable sous-chef Carlos Villegas with Stephanie Perkins, who formerly worked in the Funk Zone for Sherry Villanueva’s Acme Hospitality, perfectly managing the restaurant.