Marmalade

Chef-owner Peter Schintler’s several-page à la carte and tasting menus boast French culinary staples like fois gras, but his are paired with warm blackberry sauce and sausage confit. Every dish has a carefully chosen wine pairing suggestion and the ingredients' origins are clearly stated. After grazing on mostly fried Puerto Rican fare for a few days, the full page of vegetarian mains is welcome. Many dishes star a single, unique and delightful flavor or color, such as a recent dish that highlighted candy stripe beets, raspberries, pistachios, mint and verbena oil. (The menu also describes the restaurant's involvement with the Natural Resources Defense Council and the Monterey Bay Aquarium and its involvement in the protection of over-fished and endangered species.)