And now, on to last night's dinner. I may not get it all done in one sitting so will post a separate entry for each of the seven course tasting menu. This was a meal like no other I have ever had. The service was very professional and friendly without being familiar. Just a top-notch place. The only thing we asked was that they not serve us anything raw. I have also included the wines that were served as I thought some might be interested in knowing what they were.
The first course consisted of artichoke with lardo, gazpacho with snow crab and basil oil, radish with cultured butter, a tiny perfect carrot with a velvety smooth carrot purée and a pickled chrysanthemum. Beautifully plated and delicious. There were three substitutions made on our plate, and they replaced razor clam with cucumber and dill, oyster with raspberry and Albacore tuna.
The wine was a champagne, La Valle, Franciacorta, Primum, Brut, Italy, NV
