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EAT, DRINK & PLAY   -   THE DISH
Dee-lish! - Sycamore Bar & Grill
Robinson Ranch's SB&G Hits a Hole in One with Creative, Pleasing Menu
April, 2007 - Issue #30
Fruita Di Mari
Fruita Di Mari
When you were a child your mother probably told you that "it's nice to share." Mother must have been talking about The Sycamore Bar & Grill at Robinson Ranch.

Executive Chef Tom McNulty has created a menu of dishes that are just begging to be shared. Generous portions of starters, salads and entrees are perfectly suited to be enjoyed with a companion.

The warm, rustic atmosphere of SB&G, with its two indoor fireplaces, expansive view of the golf course, handsome bar and almost den-like seating area with large screen television, invites a long, leisurely stay. An equally attractive outdoor patio with fireplace beckons guests on warmer evenings.

SB&G has a nice wine list that includes plenty of California whites and reds. Healthy pours are made that much better because they serve them in their appropriate stemware.

"The PERFECTLY-PREPARED Pepper Steak Filet, a black-pepper-encrusted tenderloin filet seared rare and served over mixed greens with a spicy mustard sauce and cilantro creme fraiche, delivers all the way."
Chef McNulty's well-balanced menu truly has something for everyone. Starters range from the spicy (chili, southwestern quesadilla and buffalo wings) to the sublime: Asian-inspired Pan Seared Cilantro Crab Cakes served with soft udon noodles; cumin-flavored Fried Calamari served with a sweet chili sauce; and the perfectly-prepared Pepper Steak Filet, a black-pepper-encrusted tenderloin filet seared rare and served over mixed greens with a spicy mustard sauce and cilantro creme fraiche. This little beauty delivers all the way. The bite from the pepper is balanced by the cilantro creme fraiche and then enhanced by the mustard sauce. The Coconut Shrimp served with a mango-infused toasted coconut sauce is not to be missed, either. The warm jumbo shrimp rest in a golden pool of creamy mango coconut sauce that is heavenly. Several of these starters could double as small plate dinners quite easily.

The salads at SB&G are equally creative with the star being the Seared Ahi Tuna Nicoise Salad. This artfully-presented salad was a delight to the eyes and palate. Thin slices of spicy seared tuna rests on a bed of mixed baby greens and is served with warm poached jumbo shrimp, plenty of nicoise olives and a light lemon vinaigrette dressing. Its generous portion size means that sharing is almost a must.

Entrees are interesting and creative. A sizeable filet of Lemon and Rosemary Honey Crusted Salmon is served atop Asian-style sticky rice flavored with soy vinegar. The honey has been infused with the lemon and rosemary and pairs beautifully with the salmon.

Asian-inspired Pan Seared Cilantro Crab Cakes
Asian-inspired Pan Seared Cilantro Crab Cakes
Their Kansas City Steak is a huge New York steak that comes grilled bone-in with a cherry bourbon reduction sauce. The cherries marinate in the bourbon for hours before being reduced to a demi glace for the perfect element of sweet and savory. Herb mashed potatoes and grilled veggies round out this flavorful dish.

For you pasta and seafood lovers, the Fruita Di Mari seafood pasta is the way to go. A large bowl of spicy-sauced spaghetti is piled high with sauteed shrimp, succulent scallops, cod and mussels.

Haven't had enough yet? Let's talk about dessert. Pastry Chef Christie Larson has put out some irresistible choices. A brown butter tart with fresh raspberries and blueberries is just the thing after one of SB&G's rich entrees. The dense, moist double-layer Carrot Cake with walnuts and a cream cheese frosting with just a dash of cinnamon is seriously good. But it's the Peanut Butter Pie that gets the "wows." A creamy, fluffy concoction of whipped cream and peanut butter cream in an Oreo cookie crust with whipped cream topping would have been decadent enough, but Pastry Chef Larson took it over the top with an amazing peanut brittle topping.

Dinner at Sycamore Bar & Grill feels as comfortable as dinner at home, but with a top chef in the kitchen and friendly wait staff to serve you. So make your mother happy and share a wonderful meal at SB&G.

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Sycamore Bar and Grill is located inside the Robinson Ranch Golf Course's club house found on Sand Canyon. It is open Monday through Sunday with live music on Friday nights. Reservations are recommended. Call 252-8484 for more information.
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