Rappahannock Oyster-virginia ham mignonette, finger lime, borage leaf, hot sauce
Charred Hamachi- puffed beef tendon, togarashi, yuzu kosho, oxalis
Beets a la Eichem- buratta, blueberry, rose water, ras el hanout
Parsnip and Vanilla Bean Soup- lobster, pear, sarsaparilla, orange
Snake River Sturgeon- torched lardo, apricot, harissa, fermented ramp
Poached Loup de Mer- crispy skin, artichoke, smoked roe, shisito consomme
Berkshire Pork Rib- coriander meringue, szechuan pepper, celery, anise hyssop
Japanese A5 Wagyu- caviar bearnaise, chanterelle, nasturtium
Spiced Gianduja Cremeux- pandan leaf, tamarind, cardamom, coconut
Lavender Creme Brulee
the centerpiece - still leaves room on the table for wine and wineglasses etc...
the meal begins with the oyster-
then off to the races with numerous fish courses - including tuna, salmon, sturgeon and loup de mer
love love love this beet course-
I missed a course in here I think- because we did have a salmon course but the fish I have photos of clearly are the hamachi, the sturgeon and the loup de mer...
then on to the heartier proteins- duck with foie gras, pork rib, and wagyu beef
the beef tendon (tasted like popcorn LOL)
the wagyu with and without the caviar bearnaise-
dessert- mine was yuzu sorbet in place of the coconut part (which I have photographed below from my friends bowl)
the ending a lavender brulee-
a wonderful meal - my personal favorite course was the duck with the foie gras in the "red" proteins and the salmon in the "white proteins"... we also demolished two plates full of gluten free bread that is charred for a hint of smokiness... and very yummy!
tonight off to Kiki's for old time French bistro food- which will be nice after such an esoteric meal as Senza- which is "senzational" but not appropriate for a "steady diet"....
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