We had another outstanding dinner at Belford Bistro. We enjoyed grouper in a winter truffle beurre blanc, with artichoke and asparagus risotto; filet mignon in a red wine sauce with parsnip puree, and Brussels sprouts; fresh baked torchio pasta with short ribs, carrots, and Roquefort blue cheese; Humboldt fog cheese salad with cara cara oranges, baby artichokes, and carrots in a citrus vinaigrette. We also had an awesome lobster bisque soup not pictured. It all went great with an excellent Chateauneuf Du Pape. The Chef and staff created an incredible gingerbread house from scratch. It took them a couple of weeks.
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