text: This being my third meal at the Hubert Keller franchise I harbored a slight concern that the food might lose some of its allure Not only did we enjoy superb food but the service also exceeded all ex ante expectations nnThe beet and goat cheese amuse was a friendly hello from the kitchen Concentrated droplets of grapefruit and cranberry woke up the palate and the sweet beet tamed the tartnessnnFirst course Ahi tuna tartare fennel salad ginger ponzu sesame seed tuile Starting with the tuna and continuing through the remaining savory courses Fleur de Lys breads became sine qua nons specifically the rosemarycaramelized onion foccacia and the pretzel roll The lime and vinegar sauce threatened to overpower the dish but anise and sesame evened out the flavors ensuring that the tunas freshness remained the focal interestnnSecond course Veal and Yukon Gold potato ravioli braised carrots pea foam It is a given that veal ravioli kampachi and duck are delish The vegetables alas tend to get overlooked at ones peril Cut carrots into canoe shapes coat them in veal stock and you can get anyone to nosh on them ad infinitumnnThird course Foie gras raspberry strawberry blackberry Cabernet sauvignon reduction and brioche Ok so maybe I will have to expiate for my twoday foie gras binge but it is so bloody delicious Add two butyraceous pieces of brioche and you have a winning and Lipitorinducing combinationnnFourth course Olive oil poached kampachi pickled shitakes tempura scallions ginger foam Poaching the kampachi lent a velvety texture The pickled mushrooms and ginger were piquant Tempuracoated scallions furtively blended into the ginger foam detected only by their mountainous batter and the imbricating parlseynnFifth course Duck breast duck confit chestnut puruee cipollini onion duck cracklings baby bok choy The bok choys size relative to the duck is a testament to Kellers reverence for vegetables In general an ancillary viand should not detract from the main ingredient In this case the bitter crucifer confidently towered over the supine webbedfooted waddler The cipollini onion topped with cracklings ought to be available to order by the halfdozennnIntermezzo Coconut tapioca soup kiwi tempura plantain strawberry passion fruitcoconut sorbet If there is anything I would deem posh boba this would definitely qualifynnSixth course Cappuccino with Baileys ice cream and a chocolatebanana liquor fondant I reluctantly passed up the coffee service for fear that caffeine at would keep me up too late yet I could not resist quaffing the iced cappuccino The warm lavalike fondant was rich fit more for a chocolate fiendnnThe petite fours and madeleines were as fresh as I remember With affable service and delicious food I would not mind dining at Fleur de Lys three more times