In January, a few of us were at a dinner, and proposed a weekend trip to New York to go dine at Per Se. Since we already had three couples, it was fairly easy to get two more and take advantage of the private dining option at Per Se. Now, it's not that hard to get a reservation, but previously it used to be a bit of a nightmare. Private dining allows you to skip the two month reservation rule, as long as you have 10 people. The private dining coordinator was a pleasure to deal with and took note of any special requirements our group had. Now onto the food--we started with the typical amuse bouches of salmon cornets and grougeres. One member of our party, who wasn't eating fish, was offered a beet and horseradish creme fraiche. Next, was the classic oysters and pearls. This dish works on so many levels. The healthy dose of caviar works as well. The alternative dish, which I don't have on a menu was some sort of lettuce soup--perhaps Percy can fill in details on that one. We had a special treat from the chef--Thanks Benno!! This was the white truffle custard with black truffle ragout, with a chive potato chip. Umami heaven.. At this point we switched to 1988 Chateau Rabaud Promis Sauternes (those of us with the foie anyway)--the corkage at Per Se is a steep $90, but if you have nice wines, it's a bargain compared to some parts of their list. This was followed by either the terrine of foie with duck consomme en gelee, beets (Which were amazing) Kumquat coulis, or the salad of compressed red endive leaves. I had the foie, which was excellent as usual. Brioche was replaced, right when you were expecting it. The salad was a great presentation and tasted good according to those who had it. The next wine we had was the Porter Creek "George's Hill" chardonnay. Our next dish, was the tartare of Australian Hiramusa (aka Kingfish) it was served with Koshihikari sushi rice and apple-miso puree. I later learned how complex this dish was--the tartare has about 12 ingredients. Perfect balance. The lobster was next, and we were in for an early spring treat, as it was served with English Peas, and a morel sauce. These were the lobster mitts.. We switched to an outstanding wine, that a member of our party so graciously brought--thanks Brian!! A 1970 Château Ducru-Beaucaillou. The next course was a jambonette of quail, the leg stuffed inside of the breast, and wrapped in caul fat. Perfectly prepared. Served with a round of potato rolled in bacon. This was followed by a tenderloin of veal with a sweetbread raviolo, the waiter revealed the tenderloin was cooked sous vide at 61 degrees C. The cheese course was a brune--served with lovely sweet peppers, and a picholine olive tapenade. Our sorbet was a coconut sorbet--I had a similar one at Le Bernadin last month--they were very similar, and I now have a new favorite sorbet. My wife is a type 1 diabetic, so they took care of her with a couple of additional cheese course--1 was a stilton, and the other one I forgot to note. We were presented with an extra dessert--the girls got creme brulee, the boys got a yoghurt pot de creme with gingered honey. There was a bit too much honey for my liking, but this was still pretty awesome. My wife was offered an orange granita with no sugar added. The selection of mignardises was bigger than last time. We were offered such chocolates as bacon, creme fraiche, and brown butter, in addition to the usual suspects. To top everything off, when we were presented with cookies as parting gifts, except for my wife, who was presented with something that looked like a large french fry box, with the Per Se logo. Inside, was 4oz of popcorn, with some white truffle oil, and black truffle salt, along with instructions for its preparation. That night we had a wonderful snack, after our wonderful meal.