SVCC 2018 -- Tower Bridge Bistro

Last night, my friend Marcia and I had dinner at Tower Bridge Bistro at the Embassy Suites. For the Sacramento Vegan Chef Challenge, Chef Clay Purcell has created a three-course fixed price menu, and we knew from past experience that it would be excellent.

The menu offers choices in four different courses – soups, appetizers, entrées, and desserts – and you can pick three items all together. Marcia and I both started our meal with butternut squash soup, topped with cashew cream and chives. It was excellent, and we were both very happy with our choice.

Marcia ordered the bruschetta appetizer and we shared it. The toasted bread was covered with smashed avocado, then topped with tomatoes, microgreens, and a balsamic drizzle. This dish could have been a meal in itself, so we were glad we were sharing it, since we still had entrées and dessert to enjoy.

For my entrée, I chose the linguini, an array of roasted rainbow cauliflower atop a bed of linguini with house-made alfredo sauce. I love cauliflower, and the beautiful multi-color cauliflower florets were cooked to perfection.

It was Marcia’s entrée that was the star, though. She ordered the stuffed gypsy pepper, and the few bites I tried were fantastic. The pepper was stuffed with quinoa and spinach, served on polenta cakes, and topped with a toasted almond sauce. Amazing!

I ordered the chocolate ganache cake for dessert, which we shared. This lovely, moist cake was topped with fresh strawberries and finished with an agave nectar drizzle. It was the perfect way to end a lovely meal.

Tower Bridge Bistro is located inside the Embassy Suites Hotel at 100 Capitol Mall, and their phone number is 916-326-5050. Their website address is http://www.towerbridgebistro.com/, and their Facebook page can be found at https://www.facebook.com/towerbridgebistro/. Their Sacramento Vegan Chef Challenge menu is available only during dinner, which is served nightly from 5:00 p.m. to 9:00 p.m.