ALifeWorthEating:
Pretzel Bread
ALifeWorthEating:
1st Course: Tuna - layers of thinly pounded yellowfin tuna; foie gras and toasted baguette, chives and extra-virgin olive oil
ALifeWorthEating:
2nd Course: Bacalao - Grilled salted cod; soy glazed baby turnips; miso-dashi vinaigrette
ALifeWorthEating:
3rd Course: Octopus - charred octopus "a la plancha;" green olive and black garlic emulsion, sunried tomato sauce vierge
ALifeWorthEating:
Bo Bech
ALifeWorthEating:
4th Course: Langoustine - sautéed langoustine, truffle and chanterelle, aged balsamic vinaigrette
ALifeWorthEating:
5th Course: Surf and turf - roasted bone marrow; sea urchin; bacon crisp
ALifeWorthEating:
6th Course: Salmon - barely cooked wild salmon; "Black truffle pot-au-feu"
ALifeWorthEating:
Silex
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7th Course: Lobster - baked lobster "goulash;" light potato gnocchi
ALifeWorthEating:
7th Course: Lobster - Light potato gnocchi
ALifeWorthEating:
8th Course: Striped bass - wild striped bass; Bhutanese red rice, green papaya salad, ginger-red wine sauce
ALifeWorthEating:
9th Course: Blood orange - orange purée, earl grey génoise, blood orange sorbet
ALifeWorthEating:
10th Course: Chocolate-popcorn - Madagascan chocolate ganache, candied peanuts, popcorn ice cream
ALifeWorthEating:
11th Course: Chestnut-rum - chestnut cream, meyer lemon, rum-vanilla sorbet
ALifeWorthEating:
Petits fours: pear financiers
ALifeWorthEating:
Petits fours: pear financier, up close
ALifeWorthEating:
Ommegang Three Philosophers
ALifeWorthEating:
Sesame bacon bread
ALifeWorthEating:
Razor clam; thinly shaved "razor clam," lemon confit, piquillo pepper, baby zucchini, pesto broth
ALifeWorthEating:
Fluke; slivers of fluke, "wasabi-nori crisp," soy-black pepper vinaigrette
ALifeWorthEating:
Fluke; slivers of fluke, "wasabi-nori crisp," soy-black pepper vinaigrette, up close
ALifeWorthEating:
Scallop; barely cooked scallop, brown butter dashi
ALifeWorthEating:
Calamari; charred calamari, spicy espelette pepper jam, sauce basquaise
ALifeWorthEating:
Black bass; crispy black bass, wood ears and water chestnuts, black truffle hot and sour pot au feu
ALifeWorthEating:
Monkfish; pan-roasted monkfish, tarragon scented pea puree, armagnac-black pepper sauce
ALifeWorthEating:
Salmon; barely cooked wild salmon, asparagus, peas and fava beans, chervil emulsion
ALifeWorthEating:
Monkfish; pan-roasted monkfish, tarragon scented pea puree, armagnac-black pepper sauce
ALifeWorthEating:
Peach; candied peach compote, pistachio gelato and raspberry "swirl," tahitian vanilla custard
ALifeWorthEating:
S'mores; smoked madagascan chocolate cremeaux, graham cracker sablee, tahitian vanilla ice cream
