Forbes Island

Forbes Island--closed 

I don't usually make a big fuss about my birthday. After all, it isn't really a special occasion–everybody has one. But this year I hit another millstone milestone, and Angela insisted that we had to celebrate. I got a birthday card from everyone in her family except her cat, and then she, Stephanie and Frisco Fred took me out to Forbes Island for dinner.

Forbes Island, a houseboat originally built as a private floating home, is now anchored off of Pier 39. A shuttle boat whisked us over to the restaurant.

Shortly after we were seated, we noticed that the chandelier was moving. We were definitely on a boat! 

 I couldn't add more light to the video. This is what the chandelier looks like.

Portions of the dining room are under water, with porthole windows through which we could see the shadow of the occasional fish swimming by. The mood lighting was supplied by a lighthouse lamp on our table.

 Dinner at Forbes Island is prix fixe, with ample choices for each course. The first course, a scallop, was an amuse bouche. 

The second course is a choice of salad or soup. Stephanie and I chose the Dungeness Crab, Avocado and Bay Scallop Salad with Orange Citrus Fennel Vinaigrette.

Fred had Fresh Baby Green Salad with Belgian Endives, Vine Ripened Tomatoes, Citrus Wedges and Balsamic Vinaigrette.

And Angela chose the Seafood Chowder of the day.

The third course is the entree. Fred chose the Organic Canadian Salmon, served on a bed of Cilantro Pesto Rice, Sautéed Spinach and Ginger Lime Crème Sauce, and asked to substitute mashed potatoes for the rice. The chef was agreeable, but wanted Fred to experience the rice, so he sent out a side order of potatoes.

Angela and Stephanie went with the Classic Filet Mignon, with Truffled Bordelaise Demi‐Glace, Gem Potatoes, Broccoli and Shitake Mushroom Puff.

I had "Lamb Lollipops," half Rack of Lamb, Potato Croquette, served on a bed of Edamame Succotash.

And then there was dessert. Angela chose the Crème Brûlée.

Fred and Stephanie opted for the Berry Napoleon–Mixed Berries with Raspberry Sauce, Hazelnut Tuiles and Mascarpone Crème.

I, of course, chose the Chocolate Mousse with Hazelnut and Pecan Crust Cake with a Chantilly of Whipped Crème. My friends made sure our waiter knew it was my birthday celebration, and there was a candle on my plate.

For a final treat, we each had a chocolate sent along by TasteTV, our Chocolate Meetup sponsor. The mood lighting did not do the chocolate justice.

View of Alcatraz from Forbes Island