SF: The Dining Room at The Ritz Carlton
amuse-bouche #2: dungeness crab cake
amuse-bouche #3: smoked oyster and gelatin of some sort
1st course (part a): live spot prawn sashimi on top of ryuhi seaweed with green tea gelee
1st course (part b): fried prawn heads with two types of salt
2nd course: abalone with shiitake mushrooms, miso gelatin, dashi broth
3rd course: king salmon with bok choy, porcini mushroom, mirin reduction
4th course: lobster with english peas, white corn, white chocolate
5th course: hot foie gras on top of yellow peach with ginger, butter croutons, and bing cherry reduction
6th course: cornish game hen with truffles, english pea ravioli, lemon pepper sauce
7th course: slow-cooked suckling pig with chanterelle mushrooms, miner's lettuce, grilled asparagus
8th course: mishima beef ribeye with artichokes, mushrooms, sancho pepper reduction
palette cleanser: pineapple sorbet in rose water
chef's dessert selection: basil sorbet and chocolate cake, ginger cookie and hazelnut cream, some sort of custard
highlights:
- the foie gras was AWESOME. it was seared to perfection and the butter croutons were phenomenal
- the slow-cooked suckling pig's skin was really flavorful and super crispy
- the ribeye was also quite awesome -- too bad there was an excess of salt
great food, great service, great value
overall: 4.5/5
docking 0.5 for being way too liberal with the salt on a few dishes -- including the dessert.
