Chez TJ

Friendly service, attentive.    We had the best seat in the house, front window seat.  All the sauce in perfectly shaped pearl for us to experimenting how much sauce per bite.    Sommelier Suzanne Chowla is passionated about wine.  I wish the table were larger for wines or have wine station each room.

Amuse Bouche

pickled cucumber, carrot                                 chive croquet

Amuse Bouche

Hamachi, soy pearl

parsley tofu

The way I love them, pinepple, coconut, vanilla.  high acidity.  

Beets Coloriage

goat cheese, balsamic

yellow and red beets, beet chip, light and soft goat cheese in pocket, just enough to open our appetite.

Slow Poached Farm Egg

celeriac, champignons sauvages

Muzutachi mushroom, rosemary foam, truffle, celery root puree, mushroom sauce,  perfectly poached egg.  I love everything about this dish.  Must buy sous vide machine to make this at home every weekend.

Hudson Valley Foie Gras-Duo

pineapple, pomegranate

Foie gras terrin and pineapple were good, smoked duck was tough though

pomegranate jelly was great with seared foi gras.  pomogranate sponge cake is strange in texture.

Loch Duart Salmon "Mi-Cuit"

carrot, sorrel shallot

Half baked salmon has great crispy outside and kept inside raw.  Milton who refuse to eat salmon loved this dish.  amazing.

The cork is 75% soak thru, same as the previous bottle I opened a couple of months ago.  

Nose is fine, brett, stemmy.  The finish is short and sucked out all the flavor in my mouth, flawed.  Should always bring backup.  Sommelier offered us a few different wines to taste.  It made the meal.

Germany Pinot

light body, fruity

Mary's Farms Squab

potato puree, star anise consomme

This Squab is well designed and executed.  Anise consomme!  Briliant idea to bring out the anise without over powering the course.  Tender squab so great that I can only repeat it with sou vide machine.  Swiss chard is another great touch.   I am salivating.  We must go back soon with a great red burgundy to give justice to the perfect squab.

Mishima Ranch Beef Filet

chanterelles, truffle jus

beef filet is juicy and tender. truffle juice.

Roquefort "Papillon" Pearls

gruyere cracker, Honey pearl

an interesting dessert wine.   similar to sautern, complex and not too sweet, but does not have sautern's typical nose

Grape, Yogurt and Walnut Duo

grape sorbet, yogurt, walnut cake, frozen yoqurt, pickled grape

beautifully executed.  The grape could be more sour to highlight this dish.

Orange-Mocha Trifle

orange, candied orange peel, flowerless chocolate cake

Petite Four

Sherry