What an incredible evening! Chef/owner Jason Wilson graciously opened his doors on Monday only to us lucky few.
Chef Jason himself greeted us and came by to describe each dish as it was served.
Jason and staff double decanting the wines
We began with decadent Cave Aged Gruyere Cheese Gougeres drizzled with truffle oil accompanied by Coultier Grand Cru Champagne
We then sat down, with our Champagne, to enjoy an incredible seaood trio of Hawaiian Ahi Tuna Crudo with Blood Orange, Olive & Fennel
Sea Scallops Sashimi with Warm Black Truffle Cauliflower & Meyer Lemon
“Bacon n Eggs”, Parsnip flan, Smoked Steelhead Roe, Bourbon Barrel Aged Maple Syrup
A fantastic pairing was the 1990 Fontainerie Vouvray Moeulleux with a complex flavored dish of Dungeness Crab and Mascarpone Raviolo
Buttered Pumpkin, Pinata Apple, Frisee & Chervil
The saut�ed Rhode Island Black Bass & Meyer Lemon Sabayon with Baby Octopus, Sunchokes, Chorizo, Baby Fennel, Sherry Brown Butter was backed by the exceptionally rich 2003 Chapoutier Ermitage Blanc Le Meal.
Perhaps one of most stunning dishes was the Black Garlic Sausage Wrapped Lido Farms Lamb Loin with Sous Vide Root Vegetables, Soubisse & Rosemary. Chef Jason told us how he painstakingly prepares the sausage wrap. We enjoyed a 1996 Troplong Mondot Saint-Emilion Grand Cru Class�e. It was perfect, tasting it just at the apex of its maturity.
Oh, my goodness, talk about decadence! After the Lamb loin, we enjoyed the Grilled Painted Hills Wagyu Beef Rib Steak with Potato Leek & Truffle Terrine, Thumbelina’s, Hedgehogs & Cabernet Sauce. We accompanied this dish with two wines: the 2001 d’Arenberg Dead Arm Shiraz (the first bottle was corked but, thankfully, we had a back up bottle) and a spectacular 2005 Mas ‘en Compte Les Planots Priorat.
We were nearly ready to surrender when Jason presented the Vahlrhona Chocolate Bombe with Cocoa Nib Merignue, Salted Butter Caramel, Chocolate Ganache & Hazelnut Mousse, Huckleberry Spice Beignets. Yikes. When I sipped the brilliant 1985 Graham’s Port with this dish, I closed my eyes relishing the moment.
As if this wasn’t enough, the meal finished with an artistic array of Mignardises: Poppyseed-lemon brittle, walnut macaroon, coconut truffles, earl grey caramels, Vanilla madelines, Smoked Salt Caramel, Chocolate chip cookies.
Thank you, Jason!