Just to be clear, the menu was written something like this (from memory, so paraphrasing a bit): "Lobster and Caviar" Lobster mushroom bisque with a seared diver scallop and beluga lentils. Also, although I agree that it is using a similar wordplay as the french laundry, the chef used to work there. Not sure if that makes it OK or not. But in my mind, it makes it more acceptable. Speaking of Alinea and the topic of this discussion. Do you think a place like Alinea, minibar, or el Bulli could make it in Seattle. Personally, I am not sure they would find an audience here. This is what I mean by the statement you pointed out.