First of all, non-alcoholic beverages are included in the $270, which also already includes service fee. When we were seated we were only offered water, wine, and beer. However, if you check the very last page of the wine list, you’ll notice a listing of non-alcoholic drinks. Though we opted to get a bottle of wine, the non-alcoholic drinks did looked quite tasty.
I chose to give the Hibiscus Soda a try. My glass was brought out with an ounce of deep crimson hibiscus juice and an actual hibiscus. The waiter asked me to tell him when to stop as he poured club soda into the glass. The result was a very refreshingly cool drink with a hint of sweetness.
Several complimentary bites are served to start off your meal. Our first was a Cornet– salmon tartare with sweet red onion creme fraiche, which was wrapped in a perfectly folded little white napkin. I took a bite of the cornet, gingerly peeled away the napkin from the rest and finished it with a second bite. It was a magical moment. My taste buds experienced all kinds of amazing sensations that words cannot even begin to describe. I was ready for this sensation to continue as we moved on to the next complimentary bite: the Gougers–a brioche oozing with melted cheesy goodness.
Hen Egg Custard with a Ragout Perigord Truffles
Course #4 was a perfectly cooked scallop served with creamy Basmati rice. Topped off with dill, this dish was another one of my favorites.
The poularde and prunes married together so well, I did not mind that the pumpkin puree barely had a hint of pumpkin flavor. For those who, like me, do not know what a poularde is, it is a young hen that has been spayed for fattening,
I get the feeling the servers are watching you VERY closely. I mentioned wishing there was more bread to clear off my palate between courses. Not 5 seconds passed before a server arrived with a basket of bread options. I chose a pretzel roll and a multigrain roll.
For course #6, there was an option to order the Charcoal-Grilled Japanese Wagyu for a $100 supplement. We chose to stick with the venison and boy am I glad we did. I ordered my venison medium rare. The sauces and accompanying ingredients on this dish paired well together resulting in a melt-in-your mouth deliciousness.
Soft, creamy cheese with slivers of fruit pieces. Always a great combination.
The first of our dessert assortment was a biscuit atop a light, apricot sauce.
This was followed by a dulce de lece ice cream served over a crumble.
Next was a chocolate cake accompanied by a sugar crisp and meringue.