We arrived about 10 minutes early for our 1:30 res and were promptly seated. A wine list was offered and there was no attitude when I explained that my GF doesn't drink. They also made it known that we were celebrating our 5th anniversarry. When menus were brought, the captain let us know that they would be willing to make substitutions to the menu (we both had the Chef's menu) if there were any courses that weren't to our liking. My gf doesn't eat red meat or dark color fish and made substitutions for her. We statrted with salmon cornets. When she didn't touch hers the captain was immediatly there to offer her the tomato cornet. Bonus for me, I was able to eat her salmon cornet also! Next up for me was Cauliflower panna cotta w/ Island Greek oyster glaze and Russian sevruga caviar. She had a skin on anchovy filet with olive oil poached veggies. Next course was a choice. She had the hearts of palm salad and I had the Seared Foie Gras. The foie was served on a brioche "pain perdu" with poached apples, radish, and a Cavados reduction. Absolute perfection! Next course was a Tuna Nicoise with sunny side up quails egg, marinated haricots verts, roasted sweet peppers and bottarga emulsion. The emulsion, while a little salty on its own, was fantastic with the tuna. For her they subbed the Crispy Skin Filet of Barramundi, globe artichokes and wilted arrowleaf spinach with red onion applewood smoke bacon vinnaigrette, wich was on the 7 course menu. 4th course was a choice of Pan Seared Sea Scallop, garbanzo bean puree, holland eggpalnt relish and spicy mint beurre blanc for her. For me it was Softshell crab Sandwich, confit of tomato, brioche crouton, frisee lettuce and french pickle sauce. The crab was delicious, but the scallop was amazing. I knew that I should have had the scallop also, but was aware that if I didn't I would be upset I didn't try the crab. 5th was the Braised Shoulder of Four Story Hil Farm's Pork, wilted chicory, glazed Tokyo turnips, poached pluots and pork jus. We both had this dish. What flavor! Main course for me was Elysian Fields Farm's "Selle D'Agneau Rtie Entiere", ragout of thumbelina carrots, spring onions, garlic scapes, chantrelle mushrooms and russet potato gnocchi with lamb's tounge vinnaigrette. I have never had such flavorful lamb in my life. For her the subbed of the vegetable menu the rissotto w/ sugar snap peas, morel mushrooms, pea tendrils and Parmigiano Reggiano. Cheese course was Constant Bliss, a raw cows milk cheese from Vermont. Served with pickled blueberries, celery branch (actually a brunoise) Graham cracker, cuttung celery and bay leaf "Aigre-Doux". This dish was not lll that exciting to me. Sorbet was strawberry with vanilla chiboust, strawberry sauce and coulis de creme fraiche. Also on the plate but unlisted on the menu was a champagne gelee. Dessert: Spiced Caramel. Jivara chocolate shell with spiced caramel mousse and choclate cream, hazelnut streusel, caramel jam and ginger ice cream. We were also presented with a congratulatory comp of the classic "Coffee and Doghnuts". That was her favorite dessert. Then it was all the standard mignardises, of wich we had them bow up the truffles, caramels and nogat to go home with us as well as the macaroons. We were amongst the last 3 tables for lunch so we got to talk a little "shop" with our captain and then a quick tour of the kitchen. No obvious server gaffes or kitchen flaws that we detcted. We never felt neglected or like second class citizens as is often the case when we go out to nice places because we don't drink. It was just 3.5 hours of pure pleasure.
