LAKE GENEVA – It was a treat to all be together, so we splurged with a trip to the Grand Geneva. I need an occasional reminder that the world is wide and we are fortunate to have this resort destination so close by. The difficulty was choosing which restaurant to visit since there are several options on the sprawling property. We decided on Ristorante Brissago. Follow the long and winding road and park near the lodge entrance, where you’ll find the contemporary and elegant Italian restaurant on the second floor.
The chic and intimate setting is subdued with carpeted floors and dim lighting. White linen tablecloths and soft cushioned chairs felt luxurious but still maintained a casual feel. With couples obviously on a date and families with small children, the dining area had an inclusive and welcoming feel to it.
There is a small bar in the corner with a full wine list and several intriguing cocktails. Helene ordered an espresso martini ($17) to get things started. It was frothy with a sublime sweetness that made for a smooth and easy drink to sip. Jennifer loves a good Old Fashioned so she went with The Wisco ($17). Prepared with Wollersheim brandy, simple syrup and angostura bitters, it was a flavorful strong drink.
Our server was familiar with the menu and described its offerings with enthusiasm. When we couldn’t decide on an appetizer she suggested a pasta entree to share. The truffle sacchetti ($32) was incredibly rich and had a lovely earthy flavor. The parmesan cream sauce was a lot for one person to handle, but just right for sampling among the four of us. The presentation was beautiful, too, with the pasta folded and cinched to look like small sacks.
We also ordered the Casalinga ($15), their house salad, to split. Thin ribbons of asparagus topped the greens. Candied walnuts stood out, with soft and subtle gorgonzola dolce in the background. The best part was the light basil lemon vinaigrette. It was the perfect palate cleanser.
My main course was halibut ($45), fresh and simply prepared. Sardinian gold was listed in the description. This is a fish roe, known for its strong flavor… I was curious to sample it but I have to say, I didn’t notice it. I do recommend this dish though. The super crunchy fried prosciutto really was better than bacon and I appreciated the pretty dots of cauliflower puree. Duck fat has been mentioned more frequently on menus the past few years. This “liquid gold†is high in calories but lower in saturated fat and adds a rich flavor. I see it often used for french fries, but on my plate, it was part of the potato hash and yes, it was delicious.
Helene ordered one of their three flatbreads, funghi ($17). About 12†in size, the rustic pie was piled with arugula and roasted whole cremini mushrooms. Chopped eggplant caponata and halved cherry tomatoes made for a delicious entree.
Jennifer selected the Pettini Di Mare Scallops ($42). Presented with several succulent scallops atop rich and savory roasted corn risotto, there were mushrooms and peas delicately tossed in a citrusy sorrel pesto. The diver scallops were prepared impeccably: soft and mouth-watering while the umami flavored risotto and veggies rounded out the dish.
The Agnoletti Di Granchio ($42) was NikkiÃÛèÖÊÓƵ choice, featuring mascarpone and two kinds of crab. Three homemade pasta sheets, folded into stuffed rectangles, incorporated squid ink, which lent the dish its black color. The pasta was served with an accompaniment of crab meat and corn, and rested in a bowl of outstanding red pepper sauce.
We enjoy a touch of sweetness after a meal so we ordered the Buttermilk Panna Cotta ($13). This should be on all Italian menus. The presentation was beautiful, centered on a large white dish, and edged on one side with broken chunks of dried meringue, slices of orange and fennel. It was topped with a blood orange gelee and underneath was the creamy buttermilk base. Comforting, delicious and not too sweet, we each got our fill with a couple of good spoonfuls.
Our dinner had been served as a multi-course, relaxing meal. By the time we left, the resort itself was bustling. So many people were enjoying the jazz trio in the lower bar and the atmosphere was lively yet laid-back. We were tempted to stay and take a seat but Janesville was calling us home and our foray out into the larger world had sufficed and sated our minds and stomachs.
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