Once we were seated, we were provided with two sets of menu that change daily and an ipad for wine selection. One menu was the restaurant's standard menu and the other was a vegetable menu that consisted of lighter courses. We, of course, opted for the standard menu. The restaurant also has four sommeliers to help select the best wine for each course.
The French Laundry Dinner July 31, 2011
|"Oysters and Pearls"|
Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
|"Salad of Hawaiian Hearts of Palm"|
Beets, Navel Orange, Australian Black Truffle, Pickled Ramps and Nasturtium
|Choice A - "Sauteed Fillet of Gulf Coast Red Snapper"|
Forest Mushrooms "a la Grecque," Nantes Carrots, Sunchokes and Cilantro Shoots
|Choice B - "Seven Spice-Cured Atlantic Fluke"|
Hen-of-the-Woods Mushroom "Tempura," Asian Pear, Red Radish, Hass Avocado and Bonito "Gelee"
|Choice A - "Flour Story Hill Farm Poularde"|
Yukon Gold Potato, Celery Branch and Summer Truffles
|Choice B - "Tete De Cochon"|
Brentwood Corn, Bing Cherries, Black Walnut and Arugula
"Elysian Fields Farm Lamb"
"Petit Sale," Marinated Toybox Tomatoes, Summer Squash, "Panisse" and Spanish Capers
|"Andante Dairy Cadence"|
English Muffin, Blackberry, Fennel Bulb, and Mustard "Aigre-Doux"
Sunflower Seed "Granola," Summer Melon and Honey
|Choice A - "Carramelia Chocolate Cremeiux"|
Gros Michel Banana, Georgia Peanuts, "Dentelle" and Salted Popcorn Ice Cream
|Choice B - "Nectarine Melba"|
Sicilian Pistachio "Pain de Genes," Andante Dairy Yogurt, Biscotti and Raspberry Sorbet
|One of the many "snacks" throughout the evening - "Assorted Chocolates"|
Peanut Butter Jelly, Hazelnut, Olive oil, Ginger, Fruit, Cherry
|A Tour of The French Laundry Kitchen|
|Real Time Monitor of Per Se, New York|
|Beautiful Conclusion of our Evening at The French Laundry|