I got excited as soon as I laid my eyes on the five-course menu, complete with wine pairings.
Chef and partner Mark Dommen speaking about the versatility of avocados.
Dommen surprised us with a mini-course that wasn't on the menu: An amuse of tempura-battered avocado, resting in a ponzu sauce. The inside was soft and smooth.
We worked our way through the menu, beginning with a chilled avocado and pea soup, topped with smoked sablefish, shiso , and caviar . It was paired with J Vineyards's Brut Cuvée 20.
I'd been enjoying the Smith-Madrone 2007 Spring Mountain Chardonnay on its own when a rolled salad of dungeness crab and avocado arrived. It came with a quenelle  of lemongrass  sorbet.
My favorite course of the night — which I'm still dreaming about — was a gorgeous piece of Alaskan halibut prepared sous vide , served with asparagus, an avocado sauce prepared in the manner of hollandaise, and a poached quail egg to top it all off. I loved its unexpected red wine pairing of Mac Murray Ranch 2007 Pinot Noir.
Everyone devours a New York steak, like this one, which was wood-grilled, but what I enjoyed even more was Dommen's captivating topping of "chimichurri," prepared with avocados, cilantro, and garlic. The steak, and fresh corn polenta that accompanied it, was paired with a 2007 Skylark Grenache.
If there's anything I crave after a luxurious meal, it's a stellar dessert wine , like the 2006 Calera Mt. Harlan Dessert Viognier. By the time I spotted the strawberry-topped meyer lemon olive oil cake, I was too full. Instead, I savored pastry chef Patti Dellamonica-Bauler's avocado ice cream served on the side. That, along with a surprise platter of pistachio-avocado truffles, made for a sweet ending.