It's almost Lunchtime, now what can I find that will measure up?
From the Garden: Young vegetables, fruits, herbs of the season
Amuse Bouche: Beau Soleil oyster, toasted buckwheat, nutmeg oil
Cobia: Potato-eggplant terrine, black olive, vadouvan spiceWild Striped Bass: Sweet onion, razor-clam chowderBitter Chocolate Fondant: Chestnut, milk
Photo Plates: Corton’s Menu, Illustrated
Corton - the review here.