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The Soule Domain
 Classically
trained chef Charlie Soule travels in search of new and
interesting flavor combinations to bring home to his dining room
at Soule Domain in Crystal Bay. From every
viewpoint, this authentic peeled log cabin from the earlier part
of last century is quaint and charming. The rustic feel is
downplayed, contrasted by tables set with fresh linen, fresh
flowers, oil lamps; and log walls adorned with romantic
atmosphere--evoked with touches of fresh flowers, crisp linens,
oil lamps and watercolor scenes by local artist Cheri’
Guerrette.
Server
Lauren Speath welcomed us upon our arrival and took my date
and I to a booth with a view of the stone fireplace. We
then listened to the many enticing evening’s specials from
Steve Soule, the headwaiter and brother of chef Charlie.
We were brought warm house-baked French bread and wheat Parker
House rolls with ramekins of hummus and soft butter.
 The
menu has a number of selections featuring wild salmon, natural,
grass fed beef and free-range chicken, but Soule Domain is known
for their specials. We started with a seared ahi appetizer.
A fresh, raw filet was rolled in sesame and barely grilled.
The resulting grill flavor was divine and enhanced by a chipotle
and lime cream on the attractively arranged plate. A
cucumber salad with onion and bell pepper finished the
presentation.
Our next
dish was the lobster wonton special. The lightly steamed
dumplings were bathing in a broth with ginger and fresh shitake
mushrooms. The dish possessed subtle flavors and the lobster
flavored the broth nicely. Next we tasted my favorite, the Thai
curried sea scallops. Perfectly cooked scallops were placed on
crispy grilled angel hair pasta and placed in a sauce made with
a coconut milk, ginger, jalapeño, cilantro, peanuts, and soy.
All of the appetizers went wonderfully with a blush wine, a ’03
Nevada City Winery Alpenglow.
 Next
came the lamb ravioli. Plump pillows were cooked al dente
and served in a marinara sauce with Kalamata olives, feta cheese
and sun-dried tomatoes. The meat was tender and well seasoned
and combined well with the ingredients. We then tried the dinner
salad and the special spinach salad with proscuitto and a
Gorgonzola and sour cream dressing. Their simple dinner salad
was a gourmet blend of mixed greens, hearts of palm, goat
cheese, olives, artichoke hearts and a light herbed Italian
vinaigrette. All dinners come with the soup du jour and we
enjoyed carrot with thyme. Created without cream or butter, it
was a prime example of Charlie’s ability to serve real food that
tastes rich and flavorful. Steve then opened a bottle of the ’02
Willakenzie Estate Pinot Noir from Oregon, a luscious wine with
cherries and plums on the fruit end.
Next,
Steve brought our entrées and
made his usual unique and interesting comment. The special
opakapaka, or Hawaiian red snapper, was coated with panko
crumbs, pan-roasted and topped with a savory blend of sun-dried
tomato, green olives, feta cheese and roasted red bell pepper. A
rice pilaf was served alongside the fish. My date was very
pleased with her chicken entrée: Natural, free-range chicken
thighs breaded and pan browned in a forestiere style and
finished with mushrooms and pan gravy with whole grain mustard.
Creamy mashed potatoes provided an irresistible combination. The
vegetable du jour was a seasonal blend of turnips, carrots,
sweet potatoes and peppers.
 Backwaiter
Matt Grandy came and told us about the evening’s seven
desserts. We ordered the queen of Sheba cake, a house specialty.
As we relaxed over Italian roast coffee, the house desserts were
brought to us. The Sheba cake was a nut-filled flourless
chocolate cake with a pastry cream filling and a ganache of
amaretto and almonds blended with chocolate. It was a very
pretty presentation with a pool of vanilla sauce with raspberry
swirls. The cake was moist and delicious and the ganache was
rich with the flavor of almond. We were bid good night by Steve
and Lauren and left to savor the memory of our wonderful meal.
Soule
Domain is on
the Nevada-California state line in Crystal Bay. The street
address is 9983 Cove St., just east of the Tahoe Biltmore hotel
and casino. Dinner is served nightly at 6 p.m. This is a popular
spot for birthdays and anniversaries, so reservations are
advised. For dinner reservations, call (530) 546-7529.
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