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I only wish I had more room in my stomach to polish off every bite!We had high expectations from reading online reviews, perusing the menu, and of course, having specifically selected Michael Mina for its one Michelin star rating.I also couldn’t help but appreciate the simple yet elegant little piles of brunoise shallot that garnished the plate.Course 2: Tartare of Ahi Tuna – asian pear, pine nuts, scotch bonnet infused sesame oil Photo-takers beware, this dish is finished table-side.Course 3: Miso-Glazed Chilean Sea Bass – shellfish dumpling, dashi broth Possibly the best preparation of Patagonian toothfish I have eaten!The buttery fish was perfectly cooked and unbelievably succulent.new to the city and culture and i always have that feel that mallu women are best they are jovial and with them have fun time will be memorable,..

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There is a great-looking a la carte menu that includes luxuries like a caviar selection rolled out on a serving cart and a whole lobe of foie gras roasted and carved table-side, but we had our sights set on doing a tasting menu.The French fungus, which grows around the roots of oak, hazel and lime trees, used to be more common, but as farmers deserted the countryside for cities and two world wars destroyed the fungi's natural habitat, they became scarce.Growers themselves have agreed to plant roughly 300,000 to 400,000 trees every year that the fungi are known to grow around, though it can take up to ten years for the new wooded areas to produce the delicacy.My heart started to hurt from the obscene quantity of butter but it was so, so worth all of the rave reviews.Course 5: American Wagyu Ribeye “Rossini” – hudson valley foie gras, pinot noir reduction Perhaps the most exciting part of leaving California is being able to consume the contraband decadence that is foie gras.

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