Providence did an incredible job of assembling a delicious tasting menu.
We started with an amuse bouche. From left to right: gin & tonic, mojito, and fennel soup
The fennel soup was interesting but had a nice presentation.
For the first course, we started with a big eye tuna tartare, wrapped in hearts of palm and chive oil:
The second course was poached lobster with yellow beets and caviar. This was outstanding and one of my favorites. The 1989 L. Latour Montrachet was pretty nice too
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The third course was absolutely phenomenal, seared scallops with shaved truffles! The aroma of the truffles was incredible:
And here's a closeup. YUMMY
The next course was roasted Chatham cod, perfectly crisp skin and delicately seasoned:
The fifth course was a Arctic char:
And the sixth course was a veal tenderloin with hedgehog mushrooms and spinach:
Next up is a cheese course:
And paired up with walnuts, figs and two chutneys:
