French Laundry...more evidence that we are indeed special.

Chef's Tasting Menu
3 February 2008

"Oysters and Pearls"
Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
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Salad of Purple-Top Turnips
Ruby Red Grapefruit, Garden Mache, and Sicilian Pistachio Puree
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Confit of Bluefin Tuna
Baby Artichokes, Wilted Arugula, Sweet Peppers and Nicoise Olive Oil

Marinated Spanish Mackerel
Ginger "Pearls," Red Radish, Perilla and Bonito Vinaigrette
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"Lobster Curry"
Sweet Butter-Poached Maine Lobster "Mitts," Basmati Rice, Cilantro Shoots and Green Curry "Ragout"
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Four Story Hill Farm "Poularde"
Potato Confit, Melted Green Garlic, Glazed Carrots and Black Truffle Sauce
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Snake River Farms "Calotte de Boeuf Grillee"
Lilly Bulb Salad, Crispy Hen-of-the-Woods Mushroom, Broccoli Puree and "Sauce Japonaise"
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Mrs. Quicke's Cheddar
Swiss Chard "Subric," San Marzano Tomato Compote and Mustard Seed Emulsion
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Diane St. Claire Buttermilk Sherbet
with Honey-Glazed Cranberries and Spiced Streusel
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Valrhona Chocolate "Dobos"
Chestnut Butter, Candied Chestnuts and Brown Bread Ice Cream

Maui Pineapple "Pavlova"
Coconut-Pineapple Curd and "Pate de Fruits Exotiques"
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"Mignardises"
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The wines we enjoyed...
Lazy Creek Vineyards Riesling and
Radio-Coteau "Las Colinas" Syrah

Heading into the kitchen for a quick tour...

I felt like I took pictures of absolutely everything! Especially the chicken and the lobster! Those pictures must be hidden somewhere....