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Reisling Kabinett Feinherb Karthauserhof Mosel Germany 2007 – A slightly sweet Riesling that went well with the majority of the fish dishes. Very cool clean delicate taste. Sommelier was very nice and helpful in selection of the wine.
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Tuna Tartare, Endive, Potato Crisp – The amuse bouche. Nice crunchy endive that contrasted nicely with the texture of the minced tuna tartare. The tartare was very elegant and had a nice simple flavoring. The potato crisp adds a crunchy texture to the velvety tuna.
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Raisin Whole Nut- A slight sweet bread, very soft with a mild crunch to the nut.
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Rosemary Green Olive – A bit on the salty side due to the olive. The rosemary adds a very fragrant aroma to the bread. On the hard side.
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Parker House Roll – Warm and soft and velvety. Good for soaking up some sauces.
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Kumamoto (Progressive tasting of Kumamoto Oysters en gelee from light and refreshing to complex and spicy) The waiter went so fast so this is what I think he said. Maybe incorrect; apple, shiso, ponzu, yuzu, dashi, kimchi. Surprisingly the wife’s favorite was the one on the end the spicy kimchi. All of the sauces are in gelee so they are very minimal and not overpowering at all. The oysters were smooth and very tasty. I wish I had a better picture of all six oysters, but the wife was squeamish about photo taking.
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Kampachi (Kampachi Tartare, Marinated Japanese Cucumbers, Aged Citrus Vinegar) – The yellowtail was very smooth, the citrus vinegar was very citrus and sweet and the cucumbers which I normally hate were flavorful. Everything just blended effortlessly together. Nice touch with the rice cake that added some crunch to the tartare. I was a huge fan of the vinaigrette.
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Lobster (Warm Lobster Carpaccio; Heart of Palm, Orange Vinagrette) – The lobster was tender and a bit succulently sweet. The palm was soft and the orange vinaigrette was sweet yet somehow did not overpower the natural lobster taste.
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Escolar (White Tuna Poached in Extra Virgin Olive Oil, Sea Beans and Potato Crisp; Light Red Wine Bearnaise) – The Bearnaise sauce was amazing, it tasted as if it was fresh of a nicely marinated steak. The white tuna was solid and blended into the Bernaise. It was like eating a fish version of a good steak. The sea beans add a pop to the escolar.
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Skate (Skate “au Bamboo”, Cellophane Noodles and Wood Ear Mushrooms; Spice Bamboo Broth) Just cutting into the skate, one could tell that it was an excellent skate. The skate was soft and retained and held a lot of flavoring. The broth had a hint of ginger and bamboo and allowed the mushrooms aroma to gently press into the skate. The cellophane noodles that separate the layers of skate add a playfulness to the dish.
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Black Bass (Crispy Black Bass, Braised Celery and Parsnip Custard, Iberico Ham, Green Peppercorn Sauce) – Best cooked fish that either of us have ever had. The crispness of the skin while the fish itself was moist and soft. The celery and the sauce again are a good backdrop for the fish. The side of parsnip custard while very smooth is a bit on the rich side. I loved it, though I can’t say that it really adds anything to the fish dish.
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Chocolate- Sweet Potato (Dark Amedei Chocolate Ganache, Sweet Potato Pearls, and Sorbet, Pistachio, Palm Sugar, Vanilla Salt) -A very mature dessert. The dark chocolate is one of the best uses of chocolate that we’ve had. The ganache was velvety and maintained the cocoa flavor without it being over the top bitter. The sweet potato adds a bit natural sweetness that pairs nicely with the chocolate.
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Carrot (Rum Scented Carrot Cake, Golden Raisins, Sicilian Pistachio, Condensed Milk Ice Cream)- A nice airy and light carrot cake. The golden raisins and the hint of rum blended in nicely with the carrot cake. Notice the very very fine lettering of the message. I couldn’t even duplicate that using a pen much less with chocolate. I think that really blew us away.
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Pistachio (Pistachio Mousse, Caramelized White Chocolate, Lemon, Bing Cherry) – The pistachio I think would be good by itself, yet when compared to the other two desserts, it falls a bit short. The mousse was creamy and the caramelized white chocolate in the middle added a complex flavor to the mousse, The cherries on the side. add a nice touch as well.
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Petit Fours (Olive Oil Cherry, Strawberry and Lycee Gelee, Lime Doughnut, Macaroon with Strawberry Rose Cream) – The cherry was very intense, the lychee and strawberry gelee had a nice soothing sense, the lime doughnut had a very sharp citrusy taste. The Strawberry rose cream tart was a nice smoothing end to the meal.
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