Smoked Wild Alaskan Halibut potato galette, caviar, vodka crème fraîche. On the right hand side was some shredded potato made into a cake with herbs and fried. It is topped by the creme fraiche. On the left hand side is the halibut rolled up with a dollop of caviar. Splashes of olive oil and finely shredded red cabbage surround it. Everything worked by itself and in combo. The delicately smoked halibut was very like fine sashimi. It was lean but sweet. The caviar added a salty note with a fresh little pop. The savory potatoes were mellowed out by the rich but acid French sour cream.
Morel Mushrom Velouté colossal lump crab, celery root chips. The deep dark earthiness of the soup because of the morels played well against the sweet crab and the chips added its own earthiness but in a light crisp form I have had little experience with morels so this was a must have for me and I was not disappointed at all.
Colorado Rack of Lamb Navarin with ratatouille & black truffle mashed potato. Perfectly cooked American lamb with a herb breadcrumb crust melted in the mouth. The sauce complement the slight gaminess of the meat. The refined ratatouille added a nice southern french note while the potatoes seemed pretty ordinary. I could not catch any taste of the truffles.