After some time by the pool where we were served spa-tastic cucumber water, we retreated to John and Julie's hotel room to sip champagne. The shrimp cocktails we ordered were kind of incredible: the shrimp were each about the diameter of John's thumb (at the thick part) and nearly wrapped around my wrist! The cocktail sauce was spicy with horseradish and sweet, but my favorite part was how they were served on a bed of crushed ice, giant rock salt, and seaweed. There was a raw saltiness flavor added back to the shrimp by the seaweed and salt that hinted at the sea but was more cultivated than the way a raw oyster tasted like the sea.
The atmosphere in the Madera dining room is simultaneously modern (the way a museum is modern) and comfortable (the way an old-timey B&B is comfy) and I'm not sure how they pull it off. There is artwork on the walls that, in any other setting might be so post-modern no connection to it could be formed, but somehow amidst wood beams, country-style chandeliers and glass sculpture, it works. The green to grey to purple rolling hills out the window lent something special too.
Dinner was lovely. Just that. My artichoke soup was velvety with chewy cheese gnocchi and a pesto made from something like arugula. For the main course, the halibut sounded amazing (bacon was listed as part of the sauce) but since Julie was ordering it, I thought to mix it up. John was clever enough to ask the waiter for his recommendations and when I heard him say "stuffed with melted goat cheese" I wasn't sure what was stuffed but determined I needed to order it! It turned out to be red wine arancini (fried rice balls) injected with the goat cheese so it was hot, melty and delicious. On a bed of greens, I pretty much liked my plate clean. It was pretty rich fare, but that's to be expected I think.
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