….a wonderful jazz trio, champagne, oyster and caviar bar. I was in heaven. Killer buckwheat blinis included. Hors d’oeuvres like beef cheek sliders and pate on ficelle, mains of peekytoe crab rolls, beef wellington, and buttery foie gras club sandwiches.
For dessert: a three-tier tray worthy of afternoon tea. The pistachio and chocolate financier was my favorite though I saved plenty room for that chocolate opera cake. Pierre happily devoured all the fruit tarts, and we savored a coffee eclair each. Finishing on strawberries, and one more glass of champagne. Happy New Year’s!!