We took a day trip to Capitola on the Central Coast and decided to have an early dinner at the Shadowbrook, the wonderful restaurant on Soquel Creek near Capitola Village. The menu offered many treats but I was pulled to the Pacific Rim King Salmon. The dish is featured in this photo.
This Shadowbrook recipe was featured in Bon Appetit magazine. Here's the description right off the menu: Certified sustainably raised and organically fed Sea greens, ginger-wasabi sauce, ponzu sauce, miso vinaigrette-julienne vegetables and sesame seeds.
My companion had the slow-roasted certified Angus prime rib. Here's the menu description: Buttermilk mashed potatoes, creamed spinach, Yorkshire pudding, horseradish cream and Cabernet jus.
The meal was excellent and we had time to walk the lush grounds of this multi-level restaurant. The Shadowbrook is one of our favorites. Check it out the next time you're in the Capitola/Santa Cruz area.
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