Custard (lime zested whipped cream,
graham cracker crust, candied lime
zest, honey, powdered sugar) and
Cookies and Frozen Milk (freshly baked
chocolate chip cookies, warm from the
oven, served with a scoop of their own
special ice cream). As promised, the
cookies were warm from the oven and
the custard was marvelously zesty. We
polished them both off!
Willard Hicks is a fun dining
experience. The servers are attentive.
The presentation is exceptional, and
the food is delicious. The portions are
generous… actually we took several
to-go boxes home that evening. I'm
looking forward to dining there again to
try one of their featured signature steaks!
Dessert
Keylime
Swordfish (charbroiled candied lemon,
whole grain beurre blanc, apple stick
salad). Originally, I ordered the Bone-in
Short Rib + Mash but they were out,
so I opted for the WH Sticky Chicken
(tempura fried chicken breast tossed
in their house made sweet chili ponzu
sauce and served with Nishiki Sushi
rice, and a grilled mango and arugula
salad topped with candied orange zest
and coconut flakes).
When the entrees arrived, we were
again impressed by the presentation.
The chop with the apricot chutney
and crispy brussels sprouts was quite
unique. The scallops were cooked to
perfection; crispy on the outside and
tender on the inside and Tom said the
risotto was really quite tasty. J. Chris's
swordfish was light, almost fluffy in
texture; delicious and again flavorful.
My chicken was a deliciously sticky
mixture of flavors; somewhat chinese,
somewhat tropical. We were all quite
pleased with our selections.
For dessert, we opted to again share!
We ordered one Keylime Tartlet-Lime
was the beautiful presentation. The
plates looked like works of art. The
second thing we noticed was that
each appetizer tasted really good! The
Crab Cakes and their interesting mix
of flavors and textures were a hit. The
Poke was fresh and the delicious sauces
that accompanied the dish put it over
the top. The Corn Bread was a tasty
treat and definitely “not your grand-
mother’s corn bread.” The peppers on
the bottom and the jalapeño honey
butter gave it a bit of a surprise kick.
We ordered two salads to share
because the menu says, “our salads
are big enough to share.” We tried
the Southern Wedge (iceberg lettuce,
avocado, cilantro, candied bacon,
smokey bleu cheese crumbles, tomatoes,
grilled sweet corn, fire roasted sweet
peppers, scallions, bleu cheese dressing)
and the Spicy Asian Mambo (jalapeño
teriyaki marinated filet, fire roasted
peppers and spring onions tossed
with fresh chopped romaine hearts
in a creamy pasilla pepper dressing.)
Both salads were delicious, but the
Spicy Asian was the hit of the evening.
If I remember correctly, the overall
sentiment was: “Whoa…to die for!”
This very easily could have been
the perfect spot to call it a meal but we
pushed on determined to try as many
things on the menu as possible in one
night. Susan ordered the Kurobuta
Bone-in Pork Chop (beautifully grilled
chop topped with apricot chutney,
accompanied by crispy brussels sprouts
and mashed potatoes, balsamic drizzle
finish). Tom went for the special WH
Risotto with Scallops (three giant pan
roasted scallops served over our sea-
sonal risotto). J.Chris tried the Grilled
Bone-in Pork Chop
Risotto with Scallops
GILROY • MORGAN HILL • SAN MARTIN
OCTOBER/NOVEMBER 2018
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