Amuse Bouche which included carrot soup with chili oil, potato fritter and tuna sashimi. Crispy Rabbit, they must have deboned the rabbit, rolled it into a torcheon, coated it with breadcrumbs and seasoned with dill. It was served with Garbanzo beans that had been cooked in Reisling. The arctic char was really good, served with trumpet royal mushrooms and jalapeno. The jalapeno had it's seeds removed and had been slow roasted so there was just the right amount of spice. The desserts were good, we had two flights, one of chocolate and one of apple.
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