Our first dinner at studio kitchen was quite a treat.
Many thanks to those who have posted in the past and enticed us to make the reservation.
Shola is an amazing man and most congenial host.
Terrine of Fois Gras (at our request)
Curly Endive Salad
Cranberry compote an Auslese '93
50 year old balsamic vinegar a Pinot Gris
Flor de Sel
Scallop Ravioli Condriuo and
Truffle shavings another Viognier
Olive oil poached Arctic Char a Beaujolais,
Dessicated Tomatoes Chehelem Pinot Noir
Spiced Jasmine Tea great Vouvray '96
Slow roasted Pineapple
Almond Nougatine a Montbazillac '95
Brie and ? Sorbet
Hearts of Celery
We consulted the sommeliers at Striped Bass and Le Bec Fin and Gregory Moore in choosing our wines.
We got the wines from Greg.
I didn't write down the names of all the wines, so I wrote the general styles.
When expectations are this high for a dining experience there is usually a let-down. That certainly did not happen here. This meal was everyting I expected and more.