Kick off dinner with an appetizer of Hawaiian blue prawns. The two large head-on prawns are poached in olive oil, then splashed with preserved Meyer lemon vinaigrette, served atop “risotto” of Yukon potatoes with small disks of homemade shrimp “chorizo.” It’s a remarkable dish with which to begin an evening of Tree Room dining: the tender, juicy shrimp exploding with flavor—absolutely delightful. Equally successful is chef Jesse Moreno’s exquisite sautéed diver scallop, with a crisp, tangy exterior, perched on a bed of Anson Mills grits, with wild mushrooms and roasted heirloom tomato vinaigrette. A main course of Wagyu hangar steak is flawlessly executed. Seared perfectly to medium-rare as ordered, the steak is sliced into thin, juicy medallions and served with a rich, velvety Cabernet Sauvignon reduction, roasted baby potatoes, and topped with a green herb “salad.” Make time to wander the Tree Room, taking in Robert Redford’s celebrated collection of American Indian and Western art.
