shenanigans's posterous

Kids' Cove

P17

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Her favorite is the ferry just like daddy. If only we had a water view of the sound. She'd stare (quietly) for hours.

For those that haven't been, Kids' Cove is an indoor playground in the mall where kids run loudly amok while parents hide on the peripheral, zoning out to their coffee and smartphones. As a parent, I feel a little guilty bringing my child here.

The epitome of our pre-baby days

I was cleaning out the utility room and came across the menu for our dinner at Per Se in NYC way back in the fall of 2008. It represents the epitome of our pre-baby days where we could travel the US (and world) and spend gobs of money and time eating at restaurants that actually require fancy pants. It remains our most expensive (though not necessarily favorite) meal of all time. If only we had known then what we know now, maybe we would have eaten there twice. Et, voila:

Chef's Tasting Menu, October 24, 2008

"Oysters and Pearls" - "Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

Salad of New Crop Potatoes - "Pommes Gaufrettes," Romaine Lettuce Spears and Pickled Potato "Parisienne" with "Sauce Laitue"

"Gateau" of Hudson Valley Moulard Duck Foie Gras - Pistachio "Genoise," Compressed Red Sensation Pears, Cipollini Onion Shoots, Petite Mizuna and Spiced Port Gelee with Toasted Brioche ($30 extra - of course we got it. How could we resist anything with foie?)

"Carnaroli Risotto Biologico" - with White Truffles from Alba and "Castelmagno" Cheese ($150 extra - we politley declined)

"Loup de Mer Cuit A L'Huile D'Olive" - Holland Peppers, Globe Artichokes, Italian Capers and Parsely Chips with Sultana Coulis

Butter Pouched Nova Scotia Lobster - Celery Root, Fennel Bulb "Petals" and Licorice Syrup

"Aiguillette" of Liberty Farm's Pekin(g?) Duck Breast - Sweet Carrots, Rainbow Swiss Chard, and Tellicherry Pepper Sauce

Rib-eye of Elysian Fields Farm's Lamb "En Persillade" - "Petit Sale," Broccolini Florettes, "Mousse d'Olives Nicoises" and Purple Top Turnips with Lamb Jus

"Stanser Rotelli" - Acorn Squash, Chestnut Tapenade and Black Winter Truffle "Aigre-Doux"

Red Verjus Sorbet - Per Se Raisins, Grape Tuile and Gingerbread Crumble

"Banoffee" - Devil's Food Cake, Chocolate "Marquise" and Malt "Cremeux" with Banana-Creme Fraiche Sherbet

"Pomme-Beurre Noisette" - "Confiture" of Granny Smith Apple, "Financier" and Tahitian Vanilla "Bavarois" with "Glace au Beurre Noisette"

"Mignardises"

Prix fixe - $275, service included