AMAZING
carastian's Amuse Bouche list
Greetings from the kitchen included this cucumber fennel gazpacho with smoked salmon bits (really good balance so the fennel didn't overpower) and a foie gras parfait with port wine jelly (a STUNNER with smooth custard-like texture and a delicate foie gras taste, accented perfectly by the tart and sweet jelly, topped with a spicy trio of sprouts). A giant bowlful, please!!!