Ocean Trout Carpaccio, Grapefruit, Lemon Oil and Confit Hon Shimeji Mushrooms.
The unbelievable delicate flavour of the fish was matched by the subtle accompaniments. Good, but too delicate for me. |  |
Mosaic of Hudson Valley Foie Gras, Mango Pudding, Goat’s Cheese and toasted Brioche
It looks like Hudson Valley is the place to buy foie gras in the U.S. I don’t think I’ve had any other kind in my three years here. Didn’t even come close to the foie gras in Gordon Ramsay NY, as evidenced by Lisa giving me half of hers.
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Roasted Diver Scallop, Fresh Linguini, Paddle Fish Caviar and Lobster Bisque
Quite possibly the best pasta and sauce combination I’ve ever had. Yes the Scallop was nice but the pasta was amazing! |  |
Seared Skate in a Miso and Japanese Mushroom Broth
I ventured off the menu because I so rarely see skate on a menu in the U.S. I was not disappointed! |  |
Pan Fried Striped Bass, Parsnip Puree, Fennel and Celery Leaf Salad and Sudachi Broth
Lisa stuck to the menu and surprisingly enjoyed the crispy skin.
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Selection of Artisan’s Cheese
Our hopes were so high for the cheese course, but unfortunately they were quickly dashed as soon as we saw the plates. In both London and New York, a HUGE selection was presented and we took great delight in sampling a variety of different cheeses. In L.A. we were presented with three cheeses that whilst good just weren’t the same! |  |
Frozen Mandarin Capsule with Vanilla Cream, Cashew Crumble and Mixed Melon Sorbet
Just OK. Lisa’s quote: “Dessert isn’t as good without chocolate.”
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