Luxury describes grilled foie gras lying like a leopard on a plate surrounded by maple-braised shallots and a drizzle of excellent balsamic vinegar. Chunky Asian pear compote, spiked with lots of ginger, gives a counterpoint to the silky foie gras. Doyle glories in simplicity - in finding an exquisite gift of nature and then presenting it well, without artifice. The result is transcendent, the oysters thrillingly tasting of sea against one's teeth, plump on the tongue. The main courses, too, show star turns.
Red snapper is grilled and then surrounded by little golden and striped red and white chioga beets.
The sauce tastes strongly of citrus, a surprise at first against the mild fish and earthy beets but a flavor that grows on the palate, pleasant in its piquancy. Roast rabbit is delicious, each element offering a slightly different flavor of what can be a rather boring meat. The white loin pieces are tender, the racks crispy at the edges, the sauce richly supporting the meat flavors. One leg is stuffed with rabbit forcemeat, truffles, and herbs, giving an entirely different take on rabbit. Artichokes, baby carrots, and mushrooms fill out this abundant dish.