Well, I've just about recovered from our trip to Dublin at the weekend, so here are the photos I promised:
Long Island Duck with Tuscan Melon, Grains of Paradise and Minus Eight Vinegar:
Ohio Tomatoes and Costa Rican Hearts of Palm with Blue Fin Tuna:
Pan Roasted Foie Gras and Fuji Apple Tart with Mostarda di Cremona:
Quail with Black Mission Fig Jam and Turnip Kraut:
Colorado Lamb with Wild Mushroom Ragout, Porcini Pasta and Truffle Foam:
Cape Cod Scallop over Roasted Delicata and Pumpkin, Styrian Pumplinseed Oil:
This wasn't a menu item. They were out of the Seared Wild Turbot with Toasted Caper and Preserved Meyer Lemon which Matt ordered, so this was the Chef's substitute:
Duet of Prime Angus Beef and Short Ribs with Natural Jus:
Seared Australian "Kobe" Beef Tenderloin with Shrimp and Artichoke Risotto:
Kurobuta Pork Tenderloin and Belly with Florida Corn and Cipollini Onions:
Comte Saint Antoine, Fourme D'Ambert and 7 Year Aged Parmigiano-Reggiano:
Pyramid of Tanzanian Chocolate Mousse:
Hawaiian Kona Chocolate Mousse:
Vanilla Bean Creme Brulee:
HUNGRY NOW!