dressing; The Beet Salad was the hit of this course and was
described as “tasty and Frenchie.”
We were having a good evening tackling the issues of
kids, family, education and the world in general, when our
entrees arrived. We ordered the Peppered New York Steak (12
oz. Prime Certified Angus: Cracked Back Pepper, Bourbon
Demi-glace, Mashed Potatoes and Roquefort), Stuffed Rack of
Lamb (Polenta, Red Wine Gastrique) Porcini Dusted Petrale
Sole (Risotto, Orange Beurre Blanc) and Tagliatelle Shellfish
(Scallops, Mussels, Prawns, Saffron, Garlic, White Wine.)
The steak was perfect and the fresh snow peas were just the
right complement. The Lamb had just the right amount of
gaminess further accented by the sweet gastrique and the fresh
stuffi ng. The sole was perfectly arranged in a deep dish that
helped to blend the unique fl avors. The Tagliatelle burst with
the various shellfi sh fl avors and the richness of the saffron
sauce. We all agreed that things were tasting really good
wonderful…but who ordered all this food!
As we were settled into our food revelrie, Diana came
by and convinced us to order some dessert. The Cherry
Cheesecake with chocolate sauce and the Crème Brulee with
salted caramel were too good to pass up. The desserts were
spectacular. The cheesecake had just the right hint of cherry…
not too much but you definitely knew it was there. The Crème
Brulee had the perfect crust and texture.
Diane Sturla
Cafe Thyme
433 First Street
Gilroy
408-413-1250
We later learned from Diana that the cheesecake came
from Sweets by Sisters, who happen to be Diana’s nieces.
Every week these local sisters prepare a special dessert
for Café Thyme. We also learned that Café Thyme gets its
produce from Salinas Farms in Hollister. Which brings up
one of the delightful things about Café Thyme. The food here
is fresh, high quality and as much as possible local. We joked
with Diana that a number of dishes had leeks in them. Her
response “Why not… they are fresh this time of the year.”
The location and atmosphere at Café Thyme might be a
little bland but the flavors are not. Take time and enjoy the
experience. The service is good and friendly.
Tagliatelle Shellfish in White Wine Sauce
Scallops, Mussels, Prawns
Porcini Dusted Petrale Sole
Risotto, Orange Beurre Blanc
Peppered New York
Bourbon Demi Glaze
GILROY • MORGAN HILL • SAN MARTIN
JULY/AUGUST 2017
gmhtoday.com
103