It's taken us two days to compose our thoughts regarding Osetra's (SoNo) new tasting menu.
I know of only one other tasting menu in Fairfield County via another posting I had made earlier regarding tasting menus.
Four of us visited this past weekend -- we sampled 25 courses.
Sorry folks - Nonny's Hubby here - she must have hit the wrong button or something,
Anyway, as we were saying, We sampled 25 courses ranging in size and character from a serving spoon (caviar current jam with bone marrow chantilly) to a serving platter (a 2 pound stuffed baked lobster parmesan). The menu was personalized by Chef Dave based on our conversation several days earlier when we made our reservation. This is a must as the restaurant must have a couple of days. Good thing because every one of our fantasies came true.
The four of us have been tasting menu fans for a very ling time so we were very comfortable adding a wine menu to the mix. Dave's brother Doug captivated us with his thorough understanding of wine and what it can do for the menu. Starting with whites and a lovely champagne, he brought us through many off the menu samplings of his brothers' style of cuisine (scallop ceviche with melon) as well as an on the menu (Vichysoisse, salmon mousse) May I add that for every three to four courses, a wine was served that perfectly complimented Chef Dave's creations.
Our Worcester CH'ers loved this as much as we did.
Everything was spot on. Both the staff and the kitchen was enthusiastic and rooted us on as we indulged in a five hour bacchanalian feast.
Chef Dave came out several times and then gave us the menu that he served us with a note that said "Thanks for playin'".
We were more than glad to play because this was probably the most personalized tasting menu that the four of us have had - bar none - and this would include NYC, Las Vegas and SF-CA.
Fairfield County - CH'ers take note and maybe a few of the restaurateurs too because this tasting menu was brilliant.
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