Birthday Surprise

Last year for my birthday, John surprised me with reservations at Aqua. I bought a new dress in anticipation and was glad I did, as we were lead to the table of honor, a romantic corner table where we could snuggle up, chilled champagne awaiting us. Without much thought, we both opted for the tasting menu, a 7-course sampler that had us drooling.

The first course was a perfect scallop with caviar and watercress foam, a very light combination that highlighted the scallop flavor.

The second course was a crisp, cool set of rolls, each a thinly sliced cucumber wrapped around fresh crab meat on a bed of mango coulis and cucumber pearls. A wafer made from black sesame added some smoke to the otherwise very clean-tasting dish.

Course 3 was, as described by the server, a successful attempt at adding immense flavor to an oyster pot au feu without relying on salt and pepper. Fresh herbs, radish stems and spice were at the same time remarkably savory and very earthy-fresh. I think they topped off the brothy stew with a foie gras reduction and the single oyster was a treat.

By far (relatively) course 4 was my favorite. A square plate arrived with multiple mini bites; a copper ramekin held the parmesan black peppercorn soufflé while a tiny soy dish held sea urchin in beurre blanc and grapefruit segments. The server showed us how to break the soufflé by filling a spoon with the beurre blanc and urchin, mashing it to heavenly deliciousness. Tears were literally in my eyes. An amuse bouche accompanied the course, another crab and cucumber tribute, this time just large enough to clear the richness of the dish from our palettes.

The 5th course involved dueling proteins, veal cheek and halibut. Both were generously drizzled in foie gras reduction with a vegetable I can’t now recall. The veal cheek was the most tender beef I’ve eaten, though its richness was almost too much. I finished off the fish!

Round 6 was another fish course, (Hawaiian Walu?) this time with citrusy yuzu salt. This course was followed by a cheese plate with walnut and fig bread. By this point, we were getting pretty stuffed but couldn’t resist!

Finally, a chocolate mousse and white chocolate truffle were presented, though a taste of each was plenty for me. Gold leaf garnished the white chocolate, adding to the over-the-topness that was this meal.