


- Amuse-Bouche, Alaskan King Crab "Jar" with Siberian Ostera Caviar
- Our first experience with caviar; we learned that caviar should be consumed with a mother of pearl spoon (not metal) to avoid impacting the flavor.
- Paired with Piper Heidsieck Rose Sauvage NV Brut

- Octopus "A La Plancha" with Black Garlic Aioli
- Somewhere under the briar patch is a piece of octopus (just kidding!). Beautiful presentation using only a few ingredients to complement the octopus.
- Paired with Granbazan "Etiqueta Ambar" Albariño, Rias Baias 2011

- Hot "Smoked" Niman Ranch Lamb with Figi Apple and Curry Dressing
- We had never seen a presentation like this; smoke captured in a glass dome and lifted only upon consumption. I was nervous when this dish was described with "curry," but it was based in a yogurt sauce that made it very tolerable for my palette. It was quite good! (The staff take any and all food allergies and dislikes upon making the reservation to construct a meal that you will truly enjoy.)
- Paired with Reichsgraf von Kesselstatt, Piesporter Goldtröpfchen Riesling Kabinett, Mosel 2012


- Fennel Crusted Nantucket Scallops in a Salt Bowl
- Scallops are a perennial favorite of mine, and this dish was yet another affirmation. Like little pillows of deliciousness.
- Paired with Foxen "Old Vines" Ernesto Wickendon Vineyard Chenin Blanc, Santa Maria Valley 2011

- Bread Service:
- Three rounds of various breads with different butters, our favorite of which was a truffle infused butter that was carved from a sculpted butter structure and topped with freshly shaved black truffle.



- Palmetto Farms Poussin with Black Truffle
- This barely tasted like chicken to me, it was so flavorful and tender, though I am sure the freshly shaved black truffles did not hurt. The gravy in this dish was definitely sopped up with some bread — no drop left behind.
- Paired with Hartford Court Land's Edge Vineyards Pinot Noir, Sonoma Coast 2010

- Colorado Bison with Caraway Seed Vinaigrette
- I don’t typically opt for rare meat, but it was the perfect expression for the Bison cut — so tender and flavorful, almost too pretty to eat.
- Paired with Palacios Remondo Propiedad, Rioja 2008

- Australian Kobe-Styled Beef with with Potato Sphere
- And just when we thought we couldn't get more impressed, we were introduced to our final entree — Kobe-style beef. This dish was beyond words, and while the meat was incredible, I think the "potato sphere" stole the show. Why? It was stuffed with oxtail meat — the best kind of Wonder Ball!
- Paired with Château Lassègue Bordeaux Blend, Saint-Emilion 2004

- Selection of Cheese from Our Trolley
- A wide variety of cheeses — soft, hard, smelly, clean, funky, sweet — that were accompanied by honeycombs, marmalade, nuts, and Triskets.
- Paired with Quinta do Crasto Late Bottled Vintage Porto 2007

- Apple Quark Panna Cotta
- A very tasty dessert that was well-balanced with the tangy flavors of apple and the sweetness of panna cotta.

- Peruvian Chocolate Timbale with Roasted White Chocolate Gelato
- This dish was everything I could have dreamed in a dessert. Just look at all that glorious chocolate!

- "Celebes" Coffee — Kevin loved the fancy coffee service!


