pickled turnips, "huile d'amandon" (plum oil), tarragon mustard (Wine: Chateau Lafaurie Peyraguey, Sauternes 2000). The second foie was our favorite. So creamy and such an intense flavour from the rabbit!
Course 2:Poached carolina shrimp with basil pistou, herb salad, thyme croutons, fennel, dried tomato and Tasting of sea scallops: ceviche with wellfeet oyster and uni, tartar with caviar d'Aquitaine, sashimi with yuzu and seaweed (Wine: Palliser, Sauvignon Blanc, New Zealand 2005).
Course 3:Maine lobster gratiné with tarragon sabayon, tapioca, vegetable "pearls", coral-sauce américaine (this literally melted in my mouth) and Rosemary skewered Scottish langoustines and bay scallops, blood orange, creamy polenta, shaved fennel (Wine: Chassagne-Montrachet, La Boudriotte, Gagnard-Delagrange 2002).
Course 4:Bacon crusted monkfish, creamy yukon gold, trumpet royale, parsley-brown butter jus (Wine: Beaune 1er Cru Chouacheux, Louis Jadot 2005). Amazing tableside presentation for the monkfish!
Course 5:Canard à l'orange, cara cara lacquered breast with watermelon radishes, crispy leg with foie gras, wilted spinach (Some of the best duck I've ever had!) and Four story hill farm chicken with morel cream, white asparagus.

from provence, fiddlehead ferns (Wine: Barbaresco "Nubiola", Pelissero, Piedmont, Italy 2004)

My boyfriend will never look at chicken the same way again. It was by far the best chicken dish he'd ever been served. Who knew chicken could taste THAT good?
Course 6:Duo of dry aged beef: red wine braised short ribs with beets, horseradish, seared rib eye with parsnip-rutabaga gratin (Again, everything just melted in my mouth) and Roasted Lamb with blue cheese-spinach "subric", shallot confit in red wine, chanterelles (Wine: Chateau du tertre, Margaux, 1999)
Course 7:Fruit and sorbet tasting: one dish had coconut and pineapple, the other had grapefruit (sorry I can't be more specific.. this wasn't listed on our menu!) (Wine: Tokaji Late Harvest, "Cuvée Classic", Tokaj Classic, Hungary 2003) They also brought out a special "Happy anniversary" plate with their raspberry-lemon vacherin with thai basi, meringue, and raspberry marshmallows.
Course 8:CHOCOLATE. Some of the best chocolate desserts we've had. (No wine. Coffee.) At this point, we were begging them to stop bringing out food. It didn't end there. We were brought a selection of truffles and candied desserts, fresh, right out of the oven madeleine cookies, and perhaps the highlight of the evening for me: A tour of Daniel's kitchen!! All of our food was phenomenal, the staff went out of their way to make sure we were comfortable and enjoying every minute of our meal. We felt like royalty!

If you haven't gone, make reservations NOW. (One month notice needed)