In my last post, I wrote about Oishinbo & my Ultimate Menu. I described my plan to write about the restaurants and dishes I would include in my own personal Ultimate Menu.
The first item I’ll add to the Ultimate Menu is the Dungeness crab benedict at Nick’s Cove in Marshall, California.
Marshall is located approximately 50 miles North of San Francisco along the coast of the beautiful and serene Tomales Bay. In addition to the restaurant, Nick’s Cove offers lodging options including waterfront cottages.
The restaurant is a great stop for brunch and offers raw and cooked oysters, salads, small plates, and their take on breakfast and lunch fare. For me, the one plate that stands above the rest is the Dungeness crab benedict. This is like a traditional eggs benedict but with fresh Dungeness crab instead of Canadian bacon. The crab is in large chunks so you can taste the freshness as you get the natural sweet notes of the Dungeness. The crab is placed on two English muffins with avocado puree spread. The dish is finished with poached eggs topped with a healthy amount of rich, creamy Hollandaise sauce and served with a side of mixed greens (arugula was served the two times I’ve had this dish). Everything comes together perfectly and the fresh homemade Hollandaise really compliments the egg, crab, and avocado.
After Nick’s Cove, here is where the Ultimate Menu stands:
Dungeness crab benedict – Nick’s Cove