With Sweet potato “french fries”, kumquat marmalade and pea tendrils with opal basil

With potato souffle, abalone cap mushroom, summer vegetables.

With a lemongrass chaser. Bizarre. This dessert was just bizarre. It had foam, cream, tangy lemon flavors. They threw everything at us on one plate, and it didn’t mesh well.

With mirin, cold soba noodle and seaweed salad. Scallops were expertly cooked, and flavors were good, but I was expecting more of a punch.

With saba granite and date tart. Preparations like this make me sad about the impending foie ban. Perhaps we could change the ban to be only against restaurants who can’t prepare foie properly? Heavenly

With bloody mary granite and salmon malossol caviar. I usually don’t like dressing up my oysters, but the outfit chosen was perfect.

The first soup tasted like that cold Chinese lotus seed dessert, which is to say, underwhelming. The bisque, however, captured the essence of the sweetest corn and was wonderful.

With crisp gnocchi, broccolini, and Maderia cinnamon sauce. Pig was tender and juicy, but gnocchi had an offputting texture.

Shellfish and black cod braised in marsala tomato broth. I loved the broth. I loved the shellfish and the black cod. The problem is that together, the broth overpowered the delicate flavors of the seafood. In particular, the black cod’s sweetness and fatty texture were subsumed by the thickness of the broth.