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Falling Creek

Chris Carroll

Located in the Arrowhead Clubhouse, Falling Creek boasts an avant-garde American menu with decidedly Mediterranean influences.

Though fairly young, it’s become an essential addition to the local culinary scene. Beautiful dark wood beams, wrought iron chandeliers and wrap-around windows feed the eyes, hinting at the treats to come.

Stuart Hinton, the conscientious assistant manager and savvy second-level sommelier, served us a lovely champagne and a peppery duck prosciutto with soft, sweet apples and delightful candied walnuts.



The butternut squash soup, thoughtfully garnished with sage and chives, was accompanied by a white Bordeaux. The ’02 Chateau Tour Leognan, an earth-driven 100 percent sauvignon blanc, is high in acidity and cuts through the flavors of the wintery soup, magnifying each intense bite.

Our next course included rich, buttery American foie gras, shaved and served over a beet and haystack goat cheese salad, and seared scallops atop puffs of creamy truffled mashed potatoes on mixed greens.

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Both dishes stand out. I felt naughty for eating the foie gras, but I’d rather laugh with the sinners than cry with the saints. A Nobilo Marlborough sauvignon blanc made an untraditional pairing, which brought a touch of sweetness and a bright acidity to the dish.

Owner Chris Randall’s wine program is extensive and affordable. Serving wines by the glass, carafe and bottle, there are plenty of options for all sensibilities. The varied options make it easy to pair by the course.

The roast sea bass over piquillo-saffron potato “risotto” has a slightly crunchy marcona almond parsley sauce.



The fall-off-the-bone short ribs, served with potatoes and greens, is considered a signature dish with its Italian-influenced sweet-and-sour sauce.

Such eclectic Mediterranean flavors are treated as reverently as the American ones, as in the unusual chicken meatloaf sandwiches and salmon-topped potato galette. Executive Chef Darrell Jenson exceeds expectations.

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