yellow truffle

21. ARTICHOKE fonds d'artichauts cussy #3970

20. LAMB NECK sunflower seeds, kola nu, porcinis

19. SNAPPER yuba, heavily toasted sesame, cucumber

18. BROCCOLI STEM grapefruit, wild steelhead roe

17. BURNT ORANGE avocado, picholine olives

16. FOIE GRAS rhubarb, sweet onion, walnut

15. ENGLISH PEAS frozen lemon, yogurt, shiso

14. MELON gelled rose water, horseradish

13. FINGER LIMES olive oil, dissolving eucalyptus

12. PROSCIUTTO passionfruit, zuta levana

11. HAZELNUT PUREE capsule of savory granola, curry

10. BEEF flavors of A-1

9. FROG LEGS spring lettuces, paprika, morels

8. FRIED BREAD chocolate, adjukura, oregano

7. EGGPLANT cobia, crystaline florettes, radish pods

6. TURBOT shellfish, waterchestnuts, hyacinth vapor

5. ASPARAGUS caramelized dairy, egg, bonito

4. HEART OF PALM in five sections

3. DUNGENESS CRAB raw parsnip, young coconut, cashews

2. SOUR CREAM smoked salmon, sorrel, star anise

1. PB+J grape, peanut, bread

THE COURSES Following are posts with image only. I will discuss each item in later posts.

THE MENU The menu is a single sided, nine page, 6" x 11" book, bound with a folded metal clasp. The sheets come in various thicknesses and translucency. The printing looks to be done in house, except for the white opaque ink. And then, their are the bubbles. A translucent sheet divider is located in between the list of items. This sheet has bubbles that looks like it has been watermarked onto the paper. These bubbles correspond to the items on the menu. We hoped the bubbles was something more than a visual graphic. And we were right. We were told that the size of the bubble is relative to the weight of the dish. So going back to why the menu is not in sequential order... It looks as if option One and Two will satiate a diner in fewer dishes and in different flavor experiences. The question that still remains unanswered is the position of the bubbles relative to the edge of the paper. Anyone have a guess? Note: The Tour has all the items from the One and the Two, except that the Two has one item the Tour does not offer. The 6th course for option Two is, "CHEDDAR mustard seed in three forms." Perhaps someone can chime in and talk about this. Next up, THE COURSES.

THE MENU Scott, our server for the evening, and for everyone else at this dining room, is an alum of Trio. As to is a female server whose name I do not know, who was the head of the wait staff at chefg's last night at Trio. There are probably more people that have migrated to Alinea that are working different parts of the restaurant. I wonder if anyone knows the actual number. Alinea offers its guest a three option, prix fixe menu, called, "One, Two and Tour." The One has 12 (twelve) courses, the Two has 8 (eight) courses and the Tour has 28 (twenty-eight) courses. They are priced at $110, $75 and $175 respectably. I don't know why the menu is not in sequential order, but I have a few guesses. They also have a few "aperitif suggestions selected with PB&J in mind." This is the first course for all of prix fixe items. You have the ability to choose specific wines from their young, yet diverse offerings or you can take the wine pairing option with your meal. The Tour menu, brings out 28 glasses, for $125. The sommelier, Joe Catterson, and those involved in the food/wine pairing did a fantastic job. Perhaps I can post what we had when I am emailed the list (bump). After diner beverages are coffee, tea and digestifs. The digestifs all sound wonderful and I probably would enjoy most of it, but after seven and a half hours and the clock telling us that it is 1:30 in the morning on a Thursday, I want to go home. Evian water is poured into our glasses and I welcome the servers not asking if wanted a specific type/brand of water. For those who need constant shots of caffeine, the restaurant can provide, when asked a progression of iced teas, as both my guests had about four glasses of iced tea through out the evening. I am sure we can discuss Alinea's beverage options for 7+ hours, but I think it's time to talk food. Following are the items for the Tour. 1. PB+J grape, peanut, bread 2. SOUR CREAM smoked salmon, sorrel, star anise 3. DUNGENESS CRAB raw parsnip, young coconut, cashews 4. HEART OF PALM in five sections 5. ASPARAGUS caramelized dairy, egg, bonito 6. TURBOT shellfish, waterchestnuts, hyacinth vapor 7. EGGPLANT cobia, crystaline florettes, radish pods 8. FRIED BREAD chocolate, adjukura, oregano 9. FROG LEGS spring lettuces, paprika, morels 10. BEEF flavors of A-1 11. HAZELNUT PUREE capsule of savory granola, curry 12. PROSCIUTTO passionfruit, zuta levana 13. FINGER LIMES olive oil, dissolving eucalyptus 14. MELON gelled rose water, horseradish 15. ENGLISH PEAS frozen lemon, yogurt, shiso 16. FOIE GRAS rhubarb, sweet onion, walnut 17. BURNT ORANGE avocado, picholine olives 18. BROCCOLI STEM grapefruit, wild steelhead roe 19. SNAPPER yuba, heavily toasted sesame, cucumber 20. LAMB NECK sunflower seeds, kola nu, porcinis 21. ARTICHOKE fonds d'artichauts cussy #3970 22. BISON beets, blueberries, smoking cinnamon 23. BACON butterscotch, apple, thyme 24. PINEAPPLE angelica branch, iranian pistachios 25. SASSAFRAS CREAM encapsulated in mandarin ice 26. STRAWBERRIES argan, lemon verbenna 27. LIQUID CHOCOLATE milk, black licorice, banana 28. SPONGE CAKE tonka bean, vanilla fragrance

And here you go.