Orsay. A Dining Experience.
(http://photos.metrojacksonville.com/Dining/viCARIous-Dining/orsay-banner/900072110_sV82o-O.jpg)
Guest Gastronomist Cari Sanchez-Potter reviews Restaurant Orsay, the glittering dining jewel of Avondale, created by Jonathan Insetta.
Says Cari: One initial observation is that Jax-ites are self-conscious about their dining scene. When they hear that I?ve lived in and traveled to a bunch of places, they feel obliged to apologetically explain that I won?t find anything in Jax that compares to bigger cities. They especially refer to an alleged lack of authentic ethnic options and quality high-end dining experiences. Well, I am wholeheartedly determined to prove them wrong and seek out the best, most authentic eating Jacksonville has to offer.
Full Article
http://www.metrojacksonville.com/article/2010-jun-orsay-a-dining-experience
I honestly find myself comparing every other "fine" dining experience on the First Coast to Orsay... unlike other "fancy" places, Orsay is approachable and the service is always impeccable. And for the atmosphere and level of quality you get, the prices are astoundingly reasonable. I've never spoken to anyone who doesn't feel the same, and that's saying a lot for the oftentimes fickle and sometimes negative diners in Jacksonville. There's something to please everyone here! And yes, it can all be attributed to Crystal, Brian, and Jonathan. They really know what they're doing and are always professional while retaining a sense of humor and passion for their work.
What a cool story about your personal connection to the place!
Their escargot / mushrooms are addicting! Not to mention their French pear martinis. :-)
Orsay has become my absolute favorite restaurant! They have the best wines and unlike many restaurants, they chill their red wines. My favorite menu items are the pork chop and chicken dishes. They are both delicious. I keep thinking I should try something else but these are so good. The brunch is fabulous as well.
They fry their frites in duck fat...which pretty much makes them the best thing ever- plus the garlic aioli is amazing.
Oh Stephen you are missing out! The frites are a must-try.
Great review Cari. I've never had a bad dish at the place, but i wouldn't call it perfect either.
Their beer selection is bizarre. While they have obviously done some research on the subject, I can't figure out why they chose what they did. Their choices are not the best representations, even at those price points, of their style of beer. The Jai Alai IPA is a step in the right direction, but the rest are sub par.
I've also had a couple rude and condescending servers, but I'm a little younger than their average patron, so they may have thought I was a bit irreverent, which put them off.
Quote from: stephendare on June 14, 2010, 11:54:59 AM
Quote from: iluvolives on June 14, 2010, 11:53:06 AM
They fry their frites in duck fat...which pretty much makes them the best thing ever- plus the garlic aioli is amazing.
seriously? had no clue, and havent ever had the frites. Im actually having a pavlovian response right now.
Be careful... you may want to try the steak and frites after you have experienced all other menu items- because once you've had it, you'll never be able to try something new without battling your craving for it.
Celebrated my birthday dinner there in May. Roasted oysters, smallish, but tasty and well prepared. Carolina trout was spectacular. My friend had the bouillabaisse. She loved it and so did I. I want to go back.....soon.
Quote from: iluvolives on June 14, 2010, 12:42:46 PM
Quote from: stephendare on June 14, 2010, 11:54:59 AM
Quote from: iluvolives on June 14, 2010, 11:53:06 AM
They fry their frites in duck fat...which pretty much makes them the best thing ever- plus the garlic aioli is amazing.
seriously? had no clue, and havent ever had the frites. Im actually having a pavlovian response right now.
Be careful... you may want to try the steak and frites after you have experienced all other menu items- because once you've had it, you'll never be able to try something new without battling your craving for it.
You could cook dirt in duck fat and it would be delicious. It's many chef's secret ingredient.
Easy too. Brine a duck for 12 hours. Steam for 45 minutes which renders the fat out. Butterfly and finish under a broiler or charcoal grill. Chill and store the rendered fat for use when sauteing. Eat the duck.
See what happens with all this streak frites talk... now Im going to have to go to Orsay sometime this week!!
Explain to this culinary sophmore why most people don't like duck.
Most say it's too strong or "Gamey" tasting. Is Duck fat clarified?...I'm Curious.
I know the Ugly Muskovy has been said to be quite a tasty version of the duck...all the 1970's hunting magazines had ads selling Muskovy's for food..saying how they were less gamey tasting due to being raised like Chickens.
I've had to spit out lead shot from fresh killed ducks before..very hard to clean out when dressing....
(Thank GOD not teeth breaking steel shot!)
Anyway..any "Duck Taste" input here tonight?
So sorry Vegans...bad post for you. :-X... :o
They try real hard, this place is just ok, come on, give me a break, what are these guys trying to accomplish here? Tell me how many of you can actually afford a $200 dinner for 2, i suspect not many of you can. This is what Orsay is all about, a very expensive night out. Dont be fooled by the diatribe of endless accolades for this overpriced dungeon of a restaurant. Where is the objectivity here? I suspect it is non-existent.
Defenders of Orsay unite! ::blows summoning horn::
QuoteThey try real hard, this place is just ok, come on, give me a break, what are these guys trying to accomplish here? Tell me how many of you can actually afford a $200 dinner for 2, i suspect not many of you can. This is what Orsay is all about, a very expensive night out. Dont be fooled by the diatribe of endless accolades for this overpriced dungeon of a restaurant. Where is the objectivity here? I suspect it is non-existent.
Who has a $200 dinner there? Geez, are you ordering $100 wine? Probably. You can get there from 4-7 happy hour, they have specials on appetizers during this time as well. When we go, we get the special champagne from Elijah or John in back as well as apps and we split the Croque madame, that is plenty for us, with some frites, we may walk out spending 90 bucks, after we tip Elijah and our servers some good well deserved coin for all they do. We have never had a bad experience with staff or personnel. But if you don't like it, fine, go somewhere else, means more for me and my wife! We love it!
Wild duck and domestic duck are almost two different creatures with regard to taste. Wild duck contains almost no fat and needs to either have fat added (like bacon) or slow roasted or braised.
Domestic duck contains a fairly high fat content that is easily rendered out. The skin is delicious!
Duck is my favorite protein, other than tuna. Ruan Thai does a nice Crispy Duck. I have not had it at Orsay, but I'll soon change that. Regarding price, I got out of Orsay for $30 the other day, for just myself. I pity the fool who pays $200 for a meal. Unless they're buying my dinner. ;)
Question: Between the Brick and Orsay, whose shrimp and grits do people prefer? The two places prepare them very differently, but I am currently leaning towards the Brick.
I've had the shrimp and grits off Orsay's brunch menu (not sure if its different from their daily menu) and I loved it. While I love the Brick for it's out door seating and live music, I'm never overly impressed with their food.
If you like shrimp and grits there is a place called 29 South in downtown Fernandina that has AMAZING shrimp and grits.
Really?
I don't particularly like shrimp and grits at either establishment to be honest. When I have Yankee guests in town, I always take them to Barbara Jean's for shrimp and grits.
Actually converted a Boston resident into a full fledged shrimp and grits fan now.
I know that Metro Diner has recently added shrimp & grits as well.
When was the last time you and your friends said "let's have French"?. Or duck? Give me a break, that's a foodie thing that does not sell with the masses. And you all know I speak the truth. So cut the crap!
Just ask John how that Chew thing is working out for him downtown. At a $9 price point for lunch?
Here we go again…
If you missed out on the epic thread a year or so ago on Jacksonville Confidential about Orsay and the myth of the $70 brunch, go check it out (spoiler alert â€" it’s not a myth, it’s a personal choice).
The goal at Orsay is to provide a great dining experience at any price point. Am I thrilled if a table of two spends $200 or $300 or $400? Well… yeah. I work my ass off (along with Crystal, Jon, and all of our staff) to provide a good product, and it’s especially rewarding to serve guests who are, for whatever reason, choosing to really live it up on a given night. Foie gras, lobster, filet mignon, and grand cru Burgundy are expensive, and so we relish the opportunity to share in our guests’ experience when they choose to indulge. But, at our core, we’re a neighborhood restaurant. So... I wasn’t an accounting major, but as a public service for those of you that may not be able to figure out how to dine at my restaurant without spending $200 on dinner (or $70 on brunch, as the case may be), I’d like to offer the following…
Recommended Orsay experiences for two, at various price points, out the door â€" 20% tip and 7% tax included. Menu descriptions are abbreviated and informal for the purpose of this conversation, and prices have been rounded up.
Movie Night
Appetizer â€" No time for that, you’ve got a movie to get to
Entrees â€" Locally raised grass-fed beef burger, house-made brioche bun, a massive pile of the fries that everybody has talked about enough already; Spring vegetable shepherd’s pie
Dessert â€" Large box of Whoppers at the theatre (gotta love that fractionated and partially hydrogenated palm kernel oil), OR one of our 100% hand-crafted desserts made with stuff like Valrhona chocolate, Tahitian vanilla beans, farm fresh eggs, and/or local blueberries
Drinks â€" A couple draft beers; take your pick
Tab- $51.25 with the Whoppers, $55 with an Orsay dessert
Plain Old Weeknight Dinner Out
Shared Appetizer â€" Mussels with white wine, garlic, and butter
Entrées â€" Quiche with mushrooms, spinach, and baby lettuces; Croque Madame with spiced pork shoulder, Gruyere, roasted garlic cream, and a fried egg
Shared Dessert â€" My pastry chef is the best in the city, and all the desserts are 8 bucks
Drinks â€" Bottles of house wine (white, red, or rose) are twenty bucks, and they’re all real wine. They’re not California appellation plonk from a 1.5L or over-the-hill bottlings that have been stored in a hot warehouse for the last three years that multi-national booze distributors pawn off on uneducated buyers. Our house wine program over-delivers.
Tab â€" 82 bucks
The Cybertique
Now we’re talking some serious dining â€" listen up and listen good, MetroJacksonville readers â€" two glasses of bubbles ON ME for anyone that comes in to Orsay and orders this menu by name â€" tell your server / bartender “We’ll have the Cybertiqueâ€. You are obligated, however, to go to the recently named King Street District that I live a block away from and have some after dinner drinks. Try not to get mugged or buy any crack â€" check Cybertique’s posts on that recent thread if you’re wondering what I’m talking about. No substitutions allowed and you must order the menu by name.
Course One
Seared Hudson Valley Foie Gras
Course Two
Cassoulet with duck confit & pan roasted duck breast (you knew I was going to do that, didn’t you?)
Course Three
A couple desserts â€" house-made s’mores, banana brioche bread pudding, house-made ice creams, whatever you want
Drinks
Two complimentary glasses of house sparkling wine as an aperitif, which does throw off the extremely scientific value quotient I’m trying to calculate here, but what the hell. Take advantage of the fact that writing diatribes like this is what I do on my “time offâ€. Follow that with a bottle of Patricia Green Willamette Valley Pinot Noir, and cap off the night with a shared glass of Croft 10 Year Tawny Port.
Tab $199, bill for the cab ride home since you’ve eaten yourselves into a coma and consumed 6 glasses of wine plus port is your responsibility…
In summation… We’re a locally owned & operated restaurant that serves thousands of guests every month. We employ a team of forty or so people who are all happy to work for us, and work extremely hard to help us produce one of the best dining experiences in north Florida. Their day starts at 8AM and ends at 1AM. If what we do isn’t to your liking, find something to do with your time that brings you happiness â€" slagging a successful, locally owned business that provides a service lots of other people enjoy really doesn’t do anything to improve anyone’s life, now does it?
Sieb- The Cybertique!!! LMAO
You're f'n hilarious.
~j.
:D :D
Awesome Brian... just effing AWESOME!
:D :D
Can someone on Death Row in Florida have food sent in from Orsay for their last meal?
Wow! Thanks Brian, you make me feel so special. And you made my day! But I think we will continue to spend our bucks at Biscottis, Ruan and 'Town.
I've not been to 'Town so I don't know if it's true, but it has gotten criticism on this site for being too pricey. What is the difference between the two that makes you favor 'Town over Orsay, Cybertique?
cybertiques review of 'Town May 27th
Three of us went for a bite to eat. First off, they use water that is poured into clear glass bottles. No ice in our glass, and it was luke warm. I know it is a trendy thing to do, but come on, who likes to drink tepid tap water. The prices started at 4 bucks, basically these offerings were two bites of food. By the time we left we spent over 150 bucks for 2 burgers, a tiny lobster, more like a large shrimp, which was entirely to salty, as were the burgers, a crispy duck, almost raw desert donuts and 3 glasses of wine. The wine selection is out there (where did they get this list?) and expensive for the amount you get. The bartender reminded me of the Fuel groupies who used to hang out on the sidewalk in 5 Points, very 5 years ago with the tattoos up his neck and arms...not very appetizing to look at while you are eating. Young and loud was the crowd. A pricey place for those who want to pretend they're not in Jacksonville anymore. As to the interior design... brick and glass just like everywhere else.
cybertiques comments today -
Wow! Thanks Brian, you make me feel so special. And you made my day! But I think we will continue to spend our bucks at Biscottis, Ruan and 'Town.
:-\ - that means perplexed - right?
Come on Allan, you ruined my fun. Don't you know I had that quote ready to go the second cybertique responded?? Oh well, guess I'll have to catch the old bird in a different contradiction. Maybe cybertique will start giving Kickbacks rave reviews soon.
I can't believe no one has recaptured these quotes from Cybertique where he actually says "we like Orsay". What happened between then and now?....12/30/2009, "Blue Fish in Avondale", (Post #9, http://www.metrojacksonville.com/forum/index.php/topic,7095.msg120211.html#quickreply): Quote from: cybertique on December 30, 2009, 01:29:35 PM
We live in Avondale and although we like Orsay, you cannot compare the two. Plastic menus!! big deal, have you seen the prices at the Blue fish. They are fantastic the oysters 10 dollars a dozen compare that. We have eaten there at least half a dozen times. Service was slow the first time, but that should be forgiven till the kinks are worked out. We were there Saturday night with friends. we had to wait a while for a table and loved the music while we waited. We had a great time and dinner was delicious, service was fast and attentive. The restaurant was filled with a young and vibrant crowd. what a great and affordable addition to the avondale neighborhood, which we love so much. Thanks for giving us a great place to meet with friends..
5/17/2010, "What I love about Jacksonville" (Post #20, http://www.metrojacksonville.com/forum/index.php/topic,8514.msg151543.html#quickreply):Quote from: cybertique on May 17, 2010, 04:16:50 PM
Things I like: Orsay, Blue Fish oyster bar, Biscottis, an open minded and accepting population ( for the most part), the best beaches in the US, and the superior road system. Things I do not like: the proximity of those Navy bases that cause the airport to be far out in the middle of nowhere, an undereducated and unskilled labor force ( and if you own a business here you know what I'm talking about), the extreme summer heat and humidity and the lengthy duration of those summers.
What motivates someone to check all prior posts under this user name? And what happens when you close your browser but fail to "logout" on this site? Answer: you are still logged on, anyone noticed that? The referenced subject matter was posted by another individual under the same username....not that i am compelled to offer any explanation or defense. And to the cook at Orsay who wants to mock me by naming a drink after this username, thanks for the gesture.
And for the record, Orsay is OK, not the best in the city that a few have made it out to be. As to Blue Fin and Town, not so much.
I suspect otherwise.
Quote from: cybertique on June 17, 2010, 10:03:00 AM
I think we will continue to spend our bucks at Biscottis, Ruan and 'Town.
WHAT?
You're b!tching about Orsay being overpriced, but like Town? ROFLMAO!
Quote from: Allan D on June 17, 2010, 05:06:27 PM
cybertiques review of 'Town May 27th
Three of us went for a bite to eat. First off, they use water that is poured into clear glass bottles. No ice in our glass, and it was luke warm. I know it is a trendy thing to do, but come on, who likes to drink tepid tap water. The prices started at 4 bucks, basically these offerings were two bites of food. By the time we left we spent over 150 bucks for 2 burgers, a tiny lobster, more like a large shrimp, which was entirely to salty, as were the burgers, a crispy duck, almost raw desert donuts and 3 glasses of wine. The wine selection is out there (where did they get this list?) and expensive for the amount you get. The bartender reminded me of the Fuel groupies who used to hang out on the sidewalk in 5 Points, very 5 years ago with the tattoos up his neck and arms...not very appetizing to look at while you are eating. Young and loud was the crowd. A pricey place for those who want to pretend they're not in Jacksonville anymore. As to the interior design... brick and glass just like everywhere else.
cybertiques comments today -
Wow! Thanks Brian, you make me feel so special. And you made my day! But I think we will continue to spend our bucks at Biscottis, Ruan and 'Town.
:-\ - that means perplexed - right?
Oh hahaha...
I shoulda known this was more of cyber's "bash Riverside so maybe my bar downtown will get busy again..." B.S.
:D
QuoteA pricey place for those who want to pretend they're not in Jacksonville anymore.
This is a bad thing? We have plenty of all you can eat buffets, BBQ, and capt Ds. Hooray for Orsay... Thumbs up for any and all restarants that try to add class, style, and creativity to the dining experience. Yep... it costs more. I certainly cannot eat at these places all the time... but... THAT is what makes it special.
So, to recap a fun thread, since it seems to have run its course...
viCARIous, stephendare, RiversideJodi, Kay, iluvolives, 02roadking, fieldafm, David, mtraininjax, and Captain Zissou like Orsay, but Zissou doesn't like some of the beer selections (just changed the nitrogen tap from Old Speckled Hen to Old Rasputin Russian Imperial Stout last night, FYI - if that's something you're in to)...
Shrimp & grits is a subject that merits more discussion, because there are a variety of opinions...
RockStar, BridgeTroll, and stephendare enjoyed my response to cybertique, which I thought was pretty funny myself...
cybertique's account is apparently available for use by any number of people who may want to log on to Metrojax and make comments, and the people associated with the cybertique login either like or dislike 'Town, Orsay, and/or "Blue Fin" (I'm pretty sure we're talking about Blue Fish), but one can't be sure...
The cybertique collective (as I'll refer to the indeterminate number of people that may have posted in the past, or may post in the future under the cybertique account) also seems to suspect a consipracy of some kind; one can't be sure what the goal of the conspirators might be...
ChriswUfGator believes that the cybertique collective owns a bar downtown, which has inspired some of the recent silly posts about crack dealers in the King Street District...
BridgeTroll finished off with a great post that I think says a lot about what places like Orsay are doing...
And I overuse ellipses...
Last minute Father's Day special exclusively for Metrojax readers, especially those of you that have participated in this thread - bring your Dad in for brunch tomorrow between 11 & 4 and I'll buy you a couple drinks - mimosas, bloody marys, sangria, double espresso if Dad's a teetotaler, whatever you want (within reason - no XO Cognac or single malt, please). Tell your server; I'll be there all day and would love to say hi. And, not to play into the "overpriced" argument, but we'll be running a Dad's day special - a pan seared one pound Painted Hills ribeye steak (fabricated by yours truly) with a couple Black Hog Farms sunny side up eggs (laid on Friday, y'all!), and Anson Mills grits broiled with Gruyere. Forty eight bucks, and worth every penny. You owe it to your dad...
Brian, You are going to get in trouble for writing food pornography. I keep having to wipe drool off my keyboard while reading your menus.
Darn it! Can't bring my Dad (twenty years dead) but can I borrow someone's?
Does Orsay have Happy Hour on Saturday afternoons or just Mon-Fr?
QuoteZissou doesn't like some of the beer selections (just changed the nitrogen tap from Old Speckled Hen to Old Rasputin Russian Imperial Stout last night, FYI - if that's something you're in to)...
That is something I'm into. I'll come by for a pint of Old Rasputin deliciousness to show my appreciation sometime soon.
Quote from: stephElf on June 22, 2010, 09:30:10 AM
Does Orsay have Happy Hour on Saturday afternoons or just Mon-Fr?
It does have HH on Saturday.
Quote from: cline on June 22, 2010, 10:04:33 AM
Quote from: stephElf on June 22, 2010, 09:30:10 AM
Does Orsay have Happy Hour on Saturday afternoons or just Mon-Fr?
It does have HH on Saturday.
Do you know any of the details? Time frame, specials?
I believe it is 4-7pm. They have a HH menu which includes some of their specialty cocktails and they are $5-6. Draft beers are $3 and I think the house wines are $5. They also have numerous apps.
Got my Teal Deals coupons in the mail. I now have two Orsay coupons, go Jags!!!! Whose down for some Steak Frites this week??
Wonder if there are local sources of Beef, Chicken and Pork?
Stephen - try out the site www.localharvest.org
You will find all kinds of local products. Some of these vendors you can find at the beaches farmers market on Saturdays 2-5 (Jarboe? Park) and then in Fernandina 9am-1pm on Saturdays also. The best markets!
This thread's motivated me to give Orsay a try. StephElf, you're my guide!
I can't wait till Saturday! The pear martini, cheese plate, escargot and duck breast is calling meeeeeee! :o
Darn it! I was there for brunch on Sunday but only today saw Brian's offer. Another time.
I was there on Saturday night...right after the crazy storm and just after they got electricity back on. I bought tickets for the Mixology Contest they are hosting next Monday. Sounds pretty cool- 15$ a ticket which includes drinks and apps. It's from 6-9:30 on the 28th- not sure whether or not they still have available tickets, but should be a fun time.
Happy hour details (we call it "cocktail hour" for marketing purposes, but if you guys are calling it happy hour and it's denoted on the kitchen printers with an 'HH', let's call a spade a spade, shall we?)
4PM - 7PM Tuesday thru Saturday in the lounge, we offer a selection of our signature cocktails and wines by the glass, as well as standard cocktails featuring house-infused spirits, at a discount - the selection changes regularly and cocktails run 5 to 7 bucks. House wines are three dollars a glass for your choice of sparkling, white, rose, or red and, as stated previously, this is real wine. Draft beers are half price. And we offer a menu of small, shareable plates - artisanal cheeses, beef tenderloin tartare, roasted oysters with Berkshire bacon, sauteed calamari with tomato and nicoise olives, plus our full battery of raw oysters, generally featuring selections from the gulf (get 'em while you can), the Pacific Northwest, and the Eastern seaboard. Proper dinner service begins at five, so if you start in the lounge with a couple drinks and small plates but decide to stay for dinner, the drink pricing carries through all the way until 7PM.
In response to stephendare's comment about the local food event...
We did put on a farm to table dinner a few weeks ago in partnership with the First Coast chapter of Slow Food International - Cari published a great write-up for the RAP blog, which I'm sure you're all capable of finding without me including a link. There's a great variety of local food available in North Florida - some of it takes more effort to get, and some of it you can't miss. If corn (or strawberries, or blueberries, or watermelon) is suddenly all over the place at your local Publix and it's dirt cheap, it's probably local(ish) and as fresh as you're bound to ever get it - unless you're putting on a locally themed 12 course dinner for 85 people and you tell the guys at Black Hog Farm you want them to harvest the stuff in the early afternoon and speed it up to Avondale for service that night - the butter poached corn on the cob was one of the highlights of that dinner. Get on the mailing list for Slow Food First Coast if you're interested in knowing more about locally produced fruits, vegetables, and meat...
Brian... Just want to say I really enjoy your posts. In addition to being a fan of Orsay... I learn something new from every one of your postings! :) 8)
next event?
Groan! More food porn! Just finished breakfast and hungry again reading Brian's posts.
I'm glad to see this! There is nowhere to eat on Sundays in Jacksonville, except for the chain restaurants that we don't have in Riverside. It must be a throwback to some religious ideals, but everything is closed. Having a local place open on Sundays will sure be nice.
top tier service. derishus eats everytime!
I miss the valet service from the days of crush.
boofrickity-hoo, right? it IS a tiny gripe, I know.
wit, charm, AND humor with a talent in the hotline!?
you'll steal my woman if I'm not very careful.
see you again soon.
Dear Orsay,
You rock!
Signed,
Mike Field(aka fieldafm)
Hey, thanks! We all work hard, so it's always nice to hear that people enjoy the place. Since the thread got bumped, I might as well do some marketing while I'm here :-)
We're open all day on Sunday now, so brunch from 11AM - 4PM (the best brunch in town according to Jacksonville Magazine, and me), cocktail hour from 4PM - 7PM with a limited menu from 4 - 5, and full dinner service from 5PM - 9PM. We're also doing a cool thing with some specials on Sunday nights. The idea started as a 3 course prix fixe for thirty bucks, the idea being that it would be whatever I felt like making, as long as it strayed from our French bistro concept. Vietnamese, Thai, amped up retro throwbacks to stuff my mom made, etc. But I have the most fun cooking Vietnamese, and the Vietnamese menus have gotten a lot of positive feedback, and - in my opinion - the food we're putting out is awesome. So it's kind of become Vietnamese Sunday.
The full Orsay menu is available, too, of course, and there might be other off the menu specials that are more in keeping with our usual style. Like tomorrow, time permitting, we'll run a repeat of a dish we made for the first time yesterday - an updated Beef Wellington, if you will - puff pastry stuffed with braised short ribs, Oregon chanterelles, and foie gras, sauced tableside with a reduction of the braising liquid that I threw a couple handfuls of sliced black truffle into.
The Vietnamese menu tomorrow is a Berkshire pork and roasted lobster broth with tofu, wild caught Georgia shrimp, tomato and some fresh herbs (I make some of this up as we go on Sunday afternoon). Then bun (cold rice noodles) with caramelized pork, carrot, cucumber, cilantro, mint, nuoc cham, etc. And star anise and Vietnamese cinnamon creme brulee. Made the broth for the soup and a marinade for the pork today, and everything's shaping up to be pretty outstanding.