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60 Corte Madera Ave. (Redwood Ave.) Send to Phone
Five starters and five main courses with no more than five distinct flavors make up the small, frequently-changing menu at Cinq.

Dinner Tues.-Sun.

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: No more than five distinct flavors on one plate is the philosophy behind Cinq. This simple idea seems to be working, because the tiny, attractive restaurant is bustling despite the no reservation policy. Simplicity, and sophistication, are apparent not only on the very French-inspired menu, but also in the herb boxes that adorn the crimson-colored exterior walls and chef's own black and white photographs of Paris that line the burgundy and mustard dining room. Five starters and five main courses make up the small, but flavorful menu that changes frequently. Summer sees a cream of corn soup, so fresh it tastes just picked, topped with a swirl of bright green basil oil and accompanied by earthy Parmesan toasts. A standout starter would be the seared foie gras topped with locally-famous Frog Hollow Farm peaches sautéed in butter and Cognac, and served on toasted brioche. Traditionalists may enjoy the seared scallops sauced with a tarragon beurre blanc atop English pea purée. A hearty duck leg confit gets a bit heavy with a shallot-mustard vinaigrette. Instead try the simple, but disarming roasted beef filet with truffled potato purée and crisp-but-tender haricot verts. The regular wine list is filled with lesser-known, but well-chosen European bottles---all under $50 and available by the glass. Special bottles are available on a small reserve list. For dessert, the creamy clafoutis is loaded with seasonal fruit and the lemon crêpes are both sugary and tart.
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