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😍 5/5 - Finally got to experience the full chef's tasting! I had
By 👻 @Sara S., 03/17/2023 3:00 am
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Finally got to experience the full chef's tasting! I had originally visited with the intention of trying some of their new spring menu items, but seeing that all of these items were on their chef's tasting for the evening, decided to just try them all at once lol-Harbison cheese with beets and asparagus vichyssoise: I substituted this for the "fish eggs and chips" dish, and was so glad I did! The combination of creamy vichyssoise, slightly sweetened beets, and salty cheese foam was irresistible -Oyster and tartare duo: Such a fun presentation! Oysters three ways: beet and yuzu, fermented fresno and pineapple, and cucumber lime granita. The hiramasa tartare was substituted with tuna belly tonight, which gave it extra richness that was perfectly complimented by the grapefruit foam and yuzu-infused olive oil-Morels: Perhaps my favorite dish of the night, with asparagus mousse, orange dashi gel, lemon thyme foam, and delicious tatami iwashi (think perfectly seasoned sardine chips!)-Lobster carpaccio: Warm butter-poached lobster with crispy, salty red dulce, watermelon radish, and fava citronette. Decadent and beautifully presented-English pea spirale: This was the only dish I wasn't thrilled with. The goat milk crisps were visually impressive, but I found the texture a bit off-putting. I do like the spirale pasta though, a much more satisfactory filling-to-pasta ratio than your traditional agnolotti!-Foie gras lasagna: Layers of housemade pasta, duck confit, and parmesan cream, paired with asparagus and rhubarb and finished off with a lovely tableside foie gras "snow"! I think I liked this better than the foie gras carbonara on their winter menu, the tartness of the rhubarb helped balance out the richness of the foie gras-A5 wagyu ribeye cap with fava citronette, black truffle creme fraiche, and trumpet mushrooms: Just wow, one of the best steaks I've ever eaten! -Sponge cake with poached rhubarb, raspberry sorbet, goat's milk custard, and pine nut crumble: Maybe my favorite dessert here (yes, better than the zeppoles!), so refreshing and perfect for spring! The custard was rich and creamy without being too heavy, and perfectly balanced by the fruity sorbetSO impressed by this experience! I'm going to have to make this a recurring visit for each of their new seasonal menus . . .
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