With this 4th visit, I think I covered all the seasons with this restaurant, and I expected the summer menu to be as good as or even better than the prior visits. I was not disappointed. I had secured a seat at the Chef’s counter again, so I was getting the full tasting menu.
For starting beverages, I ordered the orange and almond soda and the 2012 Niagara Chardonnay.
There were a few small bites in this presentation: fontina cheese gougère with fermented jalapeño and caramelized onion powder; radish glazed with brown butter and a little fleur de sel; and fois gras torchon layered with hearts of palm and passion fruit meringue on the inside and coconut cream on the outside. It was a nice variety of different types of bites to get started.
For the first course, I was presented with a Cornish hen terrine with fois gras and morels. On the side were more morels and espresso orange cream and hazelnuts.
We now shifted away from more traditional French preparations to a sashimi selection: Striped bass with pickled barley miso; horse mackerel with umeboshi; shia-aji with a vinaigrette of yuzu and sake; grilled Hamachi collar with ginger; and otoro with wasabi. This was a nice selection of fish with flavor pairings.
For the full write-up, click here.