Looks like people are still recovering, so allow me to add the names of the dishes from the menu to Philadining's excellent shots:
Apparently, the answer is: fairly crazy....
StudioKitchen February 2, 2006
Amuse Bouche # 1 - Shime Saba, Spicy Yuzu Sorbet, Hackleback Caviar
Amuse Bouche # 2 - Potato Terrine, Nueske Applewood Smoked Ham, Poached Egg, Lobster Choron
Carpaccio of Lamb, Pecan-Lemon Liquid Praline, St Agur, Mezza Arugula, Bintje Potatoes
Roasted Griggstown Quail, Farci of Foie Gras and Sweetbreads, Pea Fondue, Truffle Jus
Skate Wing Roasted with Sichuan Pepper, Oxtail Ravioli, Braised Bibb Lettuce, Gigondas Sauce
Veal Cheek Tatin, Cipollini Agradolce, Mushroom Daube, Truffle Egg Salad
Chocolate Ganache Cake, Orange, Cardamon, Smoked Cocoa
Rasberry Cider, Cauliflower Froth, Shaved White Chocolate
Hot Chocolate, Malted Milk, Rice Krispies
A special thanks to Chris and Andrea for making the long trip and setting this up. Hope you agree that it was worth it.
And Evan, thanks for sharing more than your fair-share of wines, including the Inniskillin ice wine and the Alvear PX Solera.
Now, if only the "Duchess" who relieved me of my wine scribe duties could post about the wines
Edited again to fix more typos
Edited by percyn, 04 February 2006 - 01:09 PM.