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Here is Frank Bruni's review in the New York Times, just days before.
To celebrate a milestone birthday for my mom, we indulged ourselves in the Chef's Tasting Menu.
Luckily we had a 5:30pm reservation, because the dinner lasted pretty much for six hours with our getting the hefty check around 11:30pm.
Luckily we had a 5:30pm reservation, because the dinner lasted pretty much for six hours with our getting the hefty check around 11:30pm.
course no. 1:
AMUSE-BOUCHES
course no. 2:
STERLING ROYAL CAVIAR - Panna Cotta with Columbia River Sturgeon
course no. 3:
INSALATA CAPRESE
(molecular gastronomy play on traditional mozzarella and tomato salad pairing)
course no. 4:
HEIRLOOM TOMATOES
Heirloom Tomato
Tomato Sorbet
Tomato Cloud with terre bormane olive oil and fino verde basil
course no. 5:
SANTA BARBARA SEA URCHIN - cappuccino with peekytoe crab and cauliflower
course no. 6:
FOIE GRAS - mille-feuille with green market plums, umeboshi and bitter almonds
course no. 7:
ATLANTIC HALIBUT - seared with sweet corn summer radishes and purslane
course no. 8:
NOVA SCOTIA LOBSTER - poached with lemon verbena and the flavors of ratatouille
course no. 9:
EVERGLADES FROGS LEGS - ragout with black truffles and vin jaune sabayon
course no. 10:
SMOKED PORK BELLY - dome smoked pork belly, flavors of black truffle
course no. 11:
ELYSIAN FIELDS FARM LAMB - herb roasted with sheep's milk tart, garbanzo beans and bacon
course no. 12:
FRUIT AND CHEESE - a selection from the cheese cart
course no. 13:
WET TOWEL
course no. 14:
"STRAWBERRIES & CHAMPAGNE" - strawberry sorbet, lemon gelée and champagne emulsion
course no. 15:
JIVARA CHOCOLATE - moelleux with vanilla, olive oil and cocoa raspberry sorbet
course no. 16:
MACAROONS
take-away goodies:
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