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  • Returned here for dinner before the fiance's graduation the next day. We both went with the Chef's Tasting Menu. A lovely woman came around more than three or four times with the nightly selection of breads which included a honey wheat that was the only one worth noting. Considering the fact that they make the bread I would have hoped to have something that was at least warmed up a bit. What we sampled: Foie Gras Torchon sage waffle, apricot, Riesling, rhubarb One of the best foie gras torchons I have ever had! It was a huge portion though and the amount of waffle did not complement the size, but luckily it tasted wonderfully on the honey wheat bread. Soft Shell Crab in Dashi I don't remember the other accompaniments, but I do know this was my least favorite dish. The crab was fresh, but the broth made a nicely fried crab soggy. Elysian Fields Farm Lamb Loin Chop Anson Mills polenta, fava beans, morels, grapes, garlic confit, olive jus Oh my! Out of control flavorful and the polenta was so good! Chocolate Peanut Butter Crunch Bar peanut caramel, white chocolate crunch, chocolate mousse, milk chocolate ganache Lemon Pudding Cake coconut milk granite, jasmine tea syr up, blackber ry compote, macadamia nuts They gave us the option to change the dessert and since I knew that two of the same desserts would mean half of the tastes we decided to get something refreshing and of course try the chocolate bar. This was the best call they worked so well together rich and light playing off of each other! They were also nice enough to add a piece of chocolate with congratulations piped on it for the graduating man! Overall the service was efficient and helpful (changing up a menu item to satisfy a pescatarian). I thought that the price without the wine pairings was reasonable for what we received though I don't know when I would be back for dinner since I am obsessed with the bread basket at brunch.
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