Here's an overview of the spread we started with...
The ever-popular cheese sampler. Love the apricots too.
These are special shrimp. You suck out the heads, then eat the rest shell and all. Slightly reminiscent of soft-shell crabs.
This is pressed caviar. We were instructed by John-Paul, who is the Exec Chef here, to spoon some out and wrap it in a small piece of the very special ham we ordered...
It was some very special pig. Lovingly raised and fed nothing but acorns. The fat in this cured pork melts at body temperature. Very tasty.
We left feeling we'd definitely got our money's worth.
Everything was good and there were no disappointments. We had a nice bottle of wine and a dish that looked so good that I dug in before I took a picture, which was a suckling pig roasted, pulled, formed, and stuffed with dried fruits and crushed nuts. Wow.
After all that it was still less than $50.00/person.
The vibe that night was very up-beat and there were a lot of families with children, so don't be afraid to bring the little ones.
Note that a few of the items shown above are not on the menu, so you'll have to ask John-Paul for them. That's one of the perks of knowing the employees of the establishment. Introduce yourself to the chefs at your favorite restaurants. They'll remember you sometimes and it can be very rewarding.
Thanks for reading.