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This was what I had... and everything was superb!
CHILLED DUNGENESS CRAB SALAD
With shavings of young vegetables, lobster infused vinaigrette, and lobster fondant with caviar
LOCH DUART SCOTTISH SALMON
Parmesan and potato crunch, porcini flan, broccolini, sauce colbert
SEARED FILET MIGNON WITH A LOBSTER TRUFFLED MAC & CHEESE "EN BRIOCHE"
Accented with a red wine, shallot, thyme bordelaise sauce
This is what their website says of Chef Hubert Keller...
"Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco) Fleur by Hubert Keller (Las Vegas), and Burger Bar (San Francisco, Las Vegas, and St. Louis). Having delighted the palates of his peers, food writers, and restaurant critics alike with his imaginative, modern French cuisine, he has received numerous awards and is regarded as one of America’s most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks The Cuisine of Hubert Keller (Ten Speed Press), Burger Bar, Build Your Own Ultimate Burger (Wiley), and the forthcoming Souvenirs: Memories, Stories, and Recipes from My Life (Andrews McMeel, Fall 2012), and media appearances including his own Secrets of a Chef cooking show (PBS), and Top Chef, Top Chef Masters, Top Chef All Stars, and Top Chef Just Desserts (Bravo)."
Top-notch didn't I tell you? And they were pretty pricey too! So we extend our heartfelt thanks to Rhanee and Claudio for this exceptional gastronomic experience.