1st course: Foie Gras over a buckwheat blini with a cherry compote and fresh herbs
2nd course: seared scallops with pickled mustard seed, salmon roe, and dill over fresh pasta with lemon, garlic, red pepper flakes, olive oil and fresh Parmesan Reggiano
3rd course: NY Strip with sweet potato puree and fried shallots
Dessert: Pistachio Gelato
one of the best meals I ever had
