Wow....I don't know if I've ever consumed so much food and wine over the course of 3 hours (and outsat all the tables around us!).
Arrived 20 mins early but were seated right away in the red dining room.
We decided to go overboard for the occasion and opt for the Chef's seasonal menu instead of the tasting menu. Bringing it up to approx. 10 courses (I lost count) along with wine pairing.
Following the amuse, the first 5 courses were fish courses, followed by a fois gras course, followed by one meat course (venison), followed by two (or was it 3?) dessert courses.
The sommelier was absolutely charming and did an excellent job with the wine which ranged from a lovely St. Bris sauvignon blanc, to sake with the yellowtail course, to Riesling, to a Sauterne, a pinot noir, a cabernet...8 in all. I can post the list later if anyone is interested as he was kind enough to jot it down for us.
The food was extremely well prepared---we really did enjoy every course (even if the latter half got a little hazy from the wine). The high points for us were the seared fois gras, the braised yellowtail with hon-shimeji mushrooms, a buttery maine day boat lobster course, and the venison course. With the final desert course I recall they brought out a lovely granite that tasted very similar to a mojito.
Service aside from the sommelier was all very good as expected. And we left with a loaf of bread--I believe it's corn bread though god knows when I'll be hungry to eat again and find out...
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