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.
pickled cucumber, carrot chive croquet
Hamachi, soy pearl
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 sauvagesMuzutachi 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
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.
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.
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, candied orange peel, flowerless chocolate cake