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  • I ordered from the Tasting menu and had: Citrus marinated Toro with Osetra caviar and cucumber-pineapple gelee. Paired with Laurent-Perrier, Ultra Brut, Reims, Champagne, France MV***** Seared diver scallop with sea urchin, white asparagus gratin and Ponzu Sabayon. Paired with Morlet Family Vineyards, La Proportion Doree, Sonoma 2006 *** (the sea urchin was far too strong for me) Seared Hudson Valley Foie Gras with orange braised fennel and aromatic spices. Paired with Rolly Gassmann Moenchreben de Rorschwihr, Auxerrois, Alsace, France 2001***** Japanese 'Amadai' with sweet potato tempura with horseradish cream and red wine jus. Paired withDomaine La Barroche, Chateauneuf-de-Pape, Southern Rhone, France 20003 **** Wagyu beef with fava bean puree, Root crop bean salad and Bordelaise sauce. Paired with Bodegas Aalto, Ribera Del Duero, Spain 2004 ***** Meyer Lemon Gratin Chocolate Cherry with Port and Caramel, Domaine Cazes, Tuile, Grenache, Rivesaltes, Languedoc-Roussillon, France 1988 The restaurant called us 3 times to make certain we were in fact going to be dining there and that was a little over the top but I can't say that I blame them. **** The restaurant was warm, and the servers (except for the one chastising me about the sea urchin) were near perfect and didn't hover. *** Except for the strong tasting sea urchin (and being chastised by the server for complaining...) the meal was the closest thing to perfection I have ever eaten. The strong tasting sea urchin was not the fault of anyone so I give it a solid five stars.
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