The amuse, which was not listed was a little savory tuile cup (I wish I could find a better word than tuile, because to me that signifies a shape over anything else) filled with an herbed mascarpone and lump crabmeat.
The first course
Forelle pear with tallegio and proscuitto. This was served with a Chateau St Michelle/ Dr Loosen Eroica Riesling. It was a tender individual tart wrapped with the proscuitto. Stephen's crusts are always perfectly tender and this was that way.
Sea Scallop with asparagus, savory tapioca and roasted mango. The scallops were seared with a nice crispy top and a perfect medium, still moist and tender.
Grouper with eggplant and tomatoes served with a Feudi di San Gregorio Fallanghina, Sorbo Serpico. THe eggplant was thinly sliced and wrapped around the grouper and roasted. It was good, but not my favorite dish of the evening. The Grouper was nicely done, still moist and tender. It could of used a touch more seasoning.
Thai Basil and Lime Sorbetto with Cantalope Pickles. I loved this course, the sorbetto was tangy and the cantaloupe was still fresh with a salty and peppery bite to it. They really worked well together.
Roasted Lamb Loin with white beans, mushrooms, roasted tomatoes and baby artichokes served with a Jade Mountain Syrah. And excellent dish that paired well with the wine. The beans and everything else complimented the lamb although I wish there had been another artichoke or two. personal preference there.
fennel and radish salad. a nice way to clean the palate. It was finished with a simple rice wine vinagrette so you had the fennel doing its thing, the crunchy peppery radishs doing their thing.
Hot chocolate custard with white truffles served with a King Estate Pinot Gris Vin Glace. By far my favorite, the texture and temperature of the pudding was just beyond expectations. Not too sweet so you could taste the depth of the chocolate, the crust was almost not there, and it had a small scoop of vanilla ice cream.
The finish was coffee and some of his hand dipped truffles.
If you are in Tulsa, I highly recommend that you check out this place and if your here on the last Wed of the month, try to get in for dinner. I don't know of anyone else doing anything like this in town. Stephen is a magician with chocolate. He does not do chocolates like anyone else, they are all hand formed and hand dipped. His ginger cookies are also quite good. I have heard a rumor that he is starting a little pastry shop downtown somewhere. I will post when I get better info.
Edited by joiei, 06 June 2006 - 09:59 PM.