| Amuse-Bouche (1 slice of salami, 1 drop of artichoke soup, 1 petite savory bioche) |  |
| House Smoked Sturgeon and Salmon on mix green Salad and parsnip coleslaw with Caper-Mustard Mayonnaise (I don't like the Mayonnaise) |  |
| Baked Cod (drizzled with Moroccan spice & sea salt) Braised Collard Greens on a bed of Farro & Bacon (Perfectly cooked fish, better without the spice mix. Farro is a bit too salty.) |  |
| Venison Medallions with Celery Root Gratin and Potato Anna, Choron and Cabernet Sauce (Three 2mm slices, but very tasty. So is the potato.) |  |
| Dessert Preserved Organic Nectarine Bavarian Mousse - or - Bittersweet Chocolate Soufflé with English Cream (Hot and soft in the middle. Perfect execution. Should add a bit brandy in the cream.) |  |
Presentation is excellent. Some food combination didn't achieve harmony. Great un-rushed service. Chef Thierry Rautureau with his signature hat came out and talk to every table. Very amiable.
