Snapshots from a very thoughtful birthday dinner ^-^
Let’s begin! Salmon tartare cornets…
…and a pea and carrot soup.
We both had the chef’s tasting menu, one without and one with all the supplements.
The classic “oysters and pearls” – a sabayon of tapioca with Island Creek oysters and white sturgeon caviar.
The supplement for this course was royal ossetra caviar with citrus cured albacore tuna, compressed cucumbers, preserved horseradish, whipped crème fraîche, and caraway crackers.
Anago with spicy mango and shiso.
Hen egg custard with a ragoût of Périgord truffles.
Slow roasted beet salad with bing cherries, fennel, Sicilian pistachios, and aged balsamic
And the supplement, a squash blossom porridge with toasted pine nuts and shaved Australian black winter truffles.
So heady ^_^
Bread and butter…
…and gulf coast cobia confit with green tomatoes, avocado purée, radishes and lettuce.
Bacon-wrapped scallops, potato purée, morels, pearl onions, and watercress.
White quail with grits, turnips, blueberries, pecans, and black muscat jus.
Herb-roasted lamb, saucisson a l’ail, tomatoes, olives, bail, and tonnato sauce.
And the supplement of charcoal-grilled wagyu with pommes boulangère, corn, celery branch salad, and red cabbage.
Pawlet (from Consider Bardwell Farm), apricots, roasted cauliflower, marcona almonds, and cilantro shoots.
And then dessert ^_^
This is “Tea with Strawberry Toast” – compressed strawberries with brioche croutons and whipped white tea.
How marvelous is this combination? Toasted pine nuts on the bottom. Vanilla bean ice cream. Shaved Australian black winter truffles. And butterscotch sauce poured table-side. Bliss!
French Laundry Nutella with thyme blossoms and candied hazelnuts.
“Coffee and Doughnuts”…a big bowl of doughnuts!
And the coffee, which is a cappuccino semifreddo.
So many chocolates! The peanut butter and jelly was my favorite.
And a little cake ^_^