#five course

[schoenheights]

Horn skewers... yummy

[whereismycake]

We started off with some Rhubarb Granita...nice and tangy with that lovely grainy texture

http://williamcurley.com/page/Dessert+Bar

[spoon-fed]

Course Three of Five Course Tasting Menu- "Turbot Rôti Sur Le Dos" with Littleneck Clams, Lobster Mushrooms, Young Fennel, Brentwood Corn and Spicy Lobster Broth at Per Se; New York, New York

[spoon-fed]

Course Two of Five Course Tasting Menu- Snake River Farms' Pork Jowl with Pearson Farm's Peaches, Sunchoke "Rissolé," Spigarello Broccoli and "Dijonnaise" at Per Se; New York, New York

[spoon-fed]

Course Two of Five Course Tasting Menu- Charcoal-Grilled Iwashi with Serrano Ham, Potato Confit, Meyer Lemon, Parsley Shoots and "Sauce Romesco" at Per Se; New York, New York

[spoon-fed]

Course One of Five Course Tasting Menu- Citrus Cured Kampachi with Compressed Summer Melon, Coconut Gelée, Sake Granité and Basil at Per Se; New York, New York

[thestudyabroadlife-blog]

When I describe Italian six course Sunday dinners