As starters, we had the Maine Diver Sea Scallops in Lobster-Carrot Broth and the Copper River Salmon Confit. Two hefty pan-seared scallops were floating in a gentle coral-colored broth. They literally melted in our mouths. The Salmon Confit is the best! It is prepared by dipping the salmon in a very high heated pan so that the exterior sizzles and cooks on the surface while the interior remains rare. The Chef placed this beautiful piece of salmon on top of a layer of shredded herbs and sliced gooseberries with an exquistely fried foie gras as an ornament. A dark burgundy sauce was artistically drizzled around the plate. A knife is not necessary to eat this dish because the soft salmon just slowly falls apart with the pressure from the fork. When you pair each of the ingredients up--All of the flavors just meld together and you experience culinary ecstacy!
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