The Shadowbrook Restaurant in Capitola, CA is a wonderful place to go for fine dining and all around peaceful dinner. I say dinner, since I have I only gone their for dinner. They also have a Sunday brunch.

My dinner started out with the Ahi Sashimi. The sashimi is near raw, so if you are squeamish on the raw nature of the fish try the crab cakes. The sashimi is excellent - in fact - the best sushi sashimi I have had since Mikuni’s in Sacramento. A sesame seaweed salad accompanied the fish and is very flavorful and refreshing. Watch out for the picked ginger-wasabi sauce it’s spicy, but wonderful.

For my salad I chose the Classic Blue Cheese Salad. The chefs quartered a petite lettuce head into wedges and served them with blue cheese dressing, danish blue cheese, croutons, and tomato slices. Scrumptious. The salad could have been chilled a bit more for my test, but good none-the-less.

My main course comprised of the New York Steak served with a Sherry Vinegar BBQ Glaze, which was topped with crispy sweet onions. The steak is served with a side of garlic french fries and grilled vegetables. The steak was tender and melted within my mouth. The side dishes went well with the meat and were delicious.

For dessert I had the Crepe Patisserie. The plate has 3 crepes filled with custard and drizzled with caramel sauce. They were good if one likes crepes. Personally, I’m on the fence with them if I would get them again.

I got the original idea to go to Shadowbrook from the Cooking for Engineers website or subscribe to the site with .