"Oysters and Pearls"

"Sabayon" of Pearl Tapioca with Beau soleil Oysters and Russian Sevruga Caviar.

Note that the pattern of the plate matches the tablecloth.

A closer look at the dish.  This is one of Keller' signature dish.

This is an unusual pairing but it really works. The warm taste of the Sabayon and the pearl is very smooth, the oyster just melt in your mouth and the Caviar just give a nice zing to the dish.

I went online and checked out the price of the caviar.... $58 per ounce

https://finecaviar.com/index1.shtml

Keller probably served at least two ounces for our group!

White Truffle oil-Infused Custard with Black truffle Ragout with chives chips.

This is not printed on our menu, it was part of three appetizers.

We also got the Cornet (Salmon tartare with red Onion, Creme Fraiche) and Gruyere Cheese Gougeres (No photo)

We are savoring our Custard egg with the chives Chips (so pretty). 

As usual Tuan does not like alcohol so Neo, our waiter, is pairing his dinner with a variety of fruit juices.  :-)

Salad of Hawaiian Hearts of Peach Palm, marinated sweet Peppers, Garden Cilantro and Haas Avocado "Puree".

This is probably the dish that gives us the least satisfaction.  It was good but did not give us the "Wow" Factor.  After all, we all have pretty high expectations.

Salad is served...

Bread and butter was also excellent but we had to restraint ourselves not to over indulge, after all there are 10 wonderful courses on the menu.

Sautéed Fillet of Shetland Isled Cod,

Yukon Gold potato "confit", Picked Red Pearl Onions, Steelhead Trout Roe and garden Sorrel "Coulis"

Tuan forgot to take a picture of this dish when it was first served.  Hanh already took a bite and therefore it looked a little messy.

"Macaroni and Cheese"

Maine Lobster Tail "cuide sous vide"

with Mascarpone-enriched orzo pasta and Creamy lobster Broth.  

This the best dish in the whole menu.  I was told that it took 2 to 3 days to make this dish.  The broth alone took about a day to make.

"Aiguillette" of Liberty Valley Peking Duck Breast

Glazed Turnips, Wild Watercress and Green Peppercorn Sauce.

Check out how the turnips are presented, it is 3 perfectly round pieces (attention to detail!)

Snake River Farm "Calotte de Boeuf Grillee"

Globe Artichokes, Sweet Carrots, Green Garlic, and King Trumpet Mushrooms with "Bordelaise Mignotte" Sauce

"Tete de Moine"

Marinated Green Lentils, Parsley shoots and Applewood Smoke Bacon "Gastrique"

Oven Baked Manjari Chocolate 'Mousse"

Red Wine Poached Michigan Sour Cherries, Creme Fraiche et reduction de cusisson de cerises.

Two more desserts came out (creme brulee and petit pot de creme, but we do not have any pictures).