Quince
our comments
Quince inhabits a historic Victorian house on a quiet block. Soft light bathes the handsomely appointed room. The mainly Italian-inspired menu draws strongly on France for its technique-driven approach to plating and saucing. Menu options include a wild nettles starter composed in an un-molded dome draped in a rich fonduta sauce. The second course pastas include a rich beef sugo over rigatoni, gnocchi with wild mushrooms, and a cornmeal pasta with creamed leeks. The menu is also comprised of duck with quince and buttered parsnips and Dungeness crab-stuffed petrale sole paired with a blood orange sauce.- March 2005
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