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  • We had a terrific meal here. The chef's tasting menu consisted of caviar parfait (extra charge), lobster pot pie, wagyu ribeye, and a selection of desserts. The caviar parfait is a beautiful layered tower with a crispy potato cake on the bottom, then layers of creme fraiche and smoked salmon, topped off with osetra caviar. A magnificent presentation and so so so good. My friend had the ahi tuna tartare instead of the caviar parfait, and despite all the raves about the tartare, I did not find it special. The wine pairing was Veuve Cliquot yellow label Champagne which is fairly ubiquitous and I think not special enough for the singular caviar course. The lobster pot pie was exceptional. Large chunks of tender lobster in a truffled cream sauce. Holy mackerel, that was good. The wine pairing with a French Chablis was so delicious as well. Bravo. The wagyu ribeye arrived as a few smallish pieces with a few fingerling potato halves and some sylvetta (wild Italian arugula). The morbier cheese sauce gave it a nice pungency. The dish was delicious but the portion size was quite small. I also found the paired cabernet sauvignon a bit timid for this dish. The selection of desserts was a bit underwhelming to me. Root beer float was cute but a bit lightweight for a meal of this caliber. The wine pairing was a 1999 vintage port which I was not impressed with. The desserts and some of the wines brought my rating down to 4 stars.
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