Three of us had a fabulous meal at the FL on a very hot evening last Sunday. For those who are interested, here's the menu:
Chef's Tasting Menu
August 24, 2003
"Oysters and Pearls"
"Sabayon" of Pearl Tapioca with Bagaduce Oysters and Iranian Osetra Caviar
Salad of Big Island Hearts of Palm, Red Radish, Celery Branch, and Périgord Truffle "Coulis"
Poached Moulard Duck "Foie Gras en Terrine", Frisée and Black Périgord Truffles, Served with Toasted "Brioche" ($25 Supplement)
Crispy Skin Filet of Hawaiian "Moi" with Shittake Mushrooms, Pickled Tokyo Turnips and Green Orange "Aigre-Doux"
"Toro" of Australian Bluefish Tuna, Salad of Japanese Sweet Rice and Candied Almonds, French Laundry Garden Cucumber, Pickled Red Pearl Onions and Grated Yuzu ($15 Supplement)
"Beets and Leeks"
Sweet Butter Braised Maine Lobster with Melted Green Leeks, "Pomme Maxim" and Red Beet "Essence"
Pan Roasted Wolfe Ranch Quail, Jacobsen's Farm Turkey Fig "Marmelade", Caramelized Fennel Bulb and "Foie Gras" Emulsion
Grilled Snake River Ranch "Calotte de Boeuf Grillé", White Corn Bread Pudding, Marinated French Laundry Garden Peppers, and Crispy Bone Marrow
"Burrata" with Vine-Ripened Tomato "Marmelade" and Balsamic Syrup
Red Haven Peach Sorbet with a Toasted Almond Financier
"Delice au Chocolat" with Passion Fruit "Coulis", Chocolate "Dentelle" and Yogurt "Foam"
All three of us had the foie gras, and two of us had the tuna. Everything was sensationally good except the lobster--it seemed a little undercooked and I didn't think the combination of ingredients worked well (IMHO). But if I ever get to choose my last meal, it will be nine courses of "oysters and pearls" alternating with "foie gras en terrine".
As I mentioned somewhere below, we had Schramsberg Blanc de Noir with the first course and Domaine Bru-Baché Jurançon "L'Eminence" with the foie gras course, then two bottles of special wine my friends brought. The bill was just under $1000. Well worth it.