"0"^^ . "There area a few times in life that the overall experience is outstanding, and during our first (and hopefully not last) visit to this Resturant we had such an experience. \n\nThe following is a note of our tasting meal\n\nTo start we were presented with a Black olive Macaroons with ch\u00E8vre amuse bouch - it was a fine combination of sweet and savory.\n\nBurnt leek powder with vichoose with potato espuma (foamy white) \n\nSalmon candy pieces marinated in maple syrup & lightly seared with Yuzu & avocado pur\u00E9e served w/ granola of fried quinoa, chia and sunflower seeds hoisin, soy reduction \nPaired with Alsatian Riesling 2013 \n\nBeef tartar with fennel chips served w/ an emulsion of egg yolk, soy & mustard grains. \n\nBurgundy 2014 \n\nPate du fois gras tartelette with dried baby sweet peas and strawberries with a dash of black salt. Sucre a la creme sauce. \n\nServed with A Late season Loire wine - fairly sweet with hints of strawberry but not a desert wine. \n\nA filet mignon rolled in burnt onion powder, wrapped around pate du fois gras served with fiddle ferns and a turnup cure with a sauce that has strong hints of Cassis. \n\n\nRousillion 2014 old vine. High mineral content - figs and cream hints \n. \n\nWe have a double cream brie sure with apples a compote du pomme with lavender flowers , a chutney du pomme. And served on a. With a dried coriander and apple dusting. \n\nDesert is ba ba au rhum served over a banana pur\u00E9e and served with cardamom ice cream side. \n\nMignardises - lime merengue, apple jelly fruit, and orange tartelette \nWith Decaf espresso \n\n\nApple ice wine. Aka \"cidre glace\""^^ . "5"^^ . "0"^^ . . . . "2017-05-28T00:00:00"^^ . "0"^^ .