We chose the 8 course menu and ordered our own wines. While you settle in and make choices they pour you a glass of champagne – such a nice touch.
An amuse bouche included 3 things – smoked ricotta tart/ a rice tarragon chip with tuna / a duck cigar. The tart was seasoned with basil and lime which combined into a rich and tasty bite. The chip offered a blast of flavor with delicious tuna tartar. The duck was flavored with curry seasonings in a ultra thin crust and a really great bite. (The rocks were not edible).
Next was a house-made hot biscuit with tart cherry butter. Here’s where something very ordinary moves to the next level. It was fantastic – buttery and totally yummy. It was great with the cherry butter and also just by itself. Yum x2.
The first course of the tasting was the only one with a possible upcharge – if you wanted to add caviar to it and there were 3 different options. My understanding was that it was developed to eat with caviar so we added the Siberian Caviar to the Tuna “roll”, seasoned with chive creme fraiche and citrus vierge. It was tuna carpaccio rolled around a crispy shell and filled with the creme then topped with chive, Meyer lemon jam and caviar. The creme blended perfectly with the tender tuna and then the citrus and caviar seal the deal. It was just lovely and a taste treat.
Hibiscus and Rose Marbled Torchon was mixed with peppercorn sable, variations of huckleberry, fig compote and peanut butter dust. This was levels of flavors combined with lots of textures. The essence of foie gras had me right away but this added a bit of spice and tons of different flavors that all produced new delicious combinations.
Georgia Shrimp Causa was layered with avocado mousse and topped with Aji-potato emulsion. This was a version of Peruvian street food with shrimp cooked in white wine. A little red pepper on top added a perfect zip to the avocado mousse. The perfectly cooked shrimp were a great combination with the rich whipped potatoes. Served in a gravy boat like plate – it was a perfect choice for this flavor filled bowl of richness.
Lotus Flower dumpling was accented with Daikon radish in a shitake-black vinegar broth. A veal and duck sausage made the filling for the thin delicate pasta flower. A bit of truffle added an aromatic element. The broth alone was a treat but then add in this perfect dumpling and you’re in food heaven.
Grilled salmon was accented with XO oil, celtuce, finger lime and sea buckthorn buerre blanc. The rich and savory salmon was barely cooked and delicious. It just melted in your mouth and was so enriched by the sauce and citrus. I’m picky on salmon, but this was a real winner.
Smoked squab was plated with popped sorghum, Cippollini fondant and foie-infused jus. The dark meat was made into a sausage that was wrapped with a thin skin. The breast meat was cooked medium rare and luscious with the sauce and other ingredients on the plate. Another great one.
The transition course was Lemon sherbet on a coconut crumble and topped with crystallized basil. This was nicely flavored and a good transition.
Showing they have a sense of humor my dessert plate was decorated with a “congratulations” message. This was due to me answering that stock question upon being seated, “are you celebrating anything tonight?” I always reply, “yes, I’m celebrating being alive and enjoying another day.” I love that they took it to heart. Dessert was a Rose Water Panna Cotta with vanilla sable, raspberry paper and lychee sorbet. Some of the droplets on the plate were rose water folded into gelatin and raspberry was turned into a cracker. Add to that vanilla cream, and spiced lychee sorbet. It was fun to play with all the combinations of flavors and textures. A really great way to end a superb meal.
A few last candies were crystalized cocoa sugar on a passion fruit jelly that was tart and good; a dark chocolate filled with vanilla cream and a seasalt caramel chocolate toffee crunch topped with edible gold was chewy and great. Unfortunately I didn’t get photos of any of them before they were eaten. That’s a positive sign.
A parting gift was some seasoned popcorn. It was a good snack for another day.
