You're doubling down on your skill if you plan on people ordering 5 plates each and plan on executing them all very well. They succeeded.
All future sausages I consume will be compared to the boudin sausage. I learned what a sausage is supposed to be. Not overly salty; loosely packed enough that you can see the fat exude and retreat as you squeeze the al dente casing.
The achiote quail is another world. We ate this last, and I didn't think it would compare to the other dishes. The way the marinated quail works with the jalapeno simple syrup and the fig... it was a revelation. A revelation!
The foie gras is stellar. Great on it's own but it could use a crisp foil like toast points. Great item, they didn't mess it up. Similarly, the bone marrow was tasty, as marrow tends to be and it did include toast points to contrast with the fat.
The veal cheek was well made, the duck confit was well made. Great takes on classics.
Finally, Shawn, our server, gauged us well. We were given our space but when we started to ask more questions he started to open up and help us with more selections, you could tell he loved what he did for a living. You could tell that they all cared. Refugees from the mammoth strip joints. It's a small staff, and if I lived in that far corner of Anthem I would look forward to getting to know them.