We had a total of about six waiters bringing us things, and they were nice, helpful, friendly and entirely devoted to our dining pleasure. Agnolotti filled with Mascarpone Cheese, with Marrow Beans in a White Truffle Oil and Butter Emulsion, with minced Black P rigord Truffles. Perfect flavor, and perfectly cooked to medium rare. The gel e was underneath the sorbet along with diced poached pears. Wine was a half-bottle of Cristom Willamette Valley Pinot Noir, Mount Jefferson Cuv e, 1995.
Chocolate truffles Tiny meringues filled with chocolate.
Still, it's a deal for what you get. I took the menu home and actually had it framed. I feel like such a geek for doing that, but I have to say that that framed menu looks great in my dining room. My one regret is that I forgot to ask if the chef would sign it for me. I'd have to give it a score of 100.