Best Christmas/Hanukkah meal (to date...)

The Holiday Menu @ the French Laundry, December 23, 2005

(Clearly it was an amazing experience - I will write more after I get over the exquisiste food coma)

Amuse Bouche: Salmon Tartare cornet w/ red onion creme fraiche

Valencia orange glazed "Ankimo" with English cucumber and water chestnut "emince" and Haas avacado "coulis"

Mascarpone-enriched creamy white polenta, veal "jus" and shaved white trufles from Alba

"Rouelle" of Dover sole "farcie avec feuilles de blette", "confit" of Jacobsen's farm "Musquee de Provence", brown buter "gastrique" and toasted pinenut salt

Pan roasted Maine sea scallops, with butter braised baby onions, salsify "croquant" and Russian Sevruga caviar "creme fraiche"

Sauteed Moulard duck "foie gras", "Pithiviers aux cretes de coq de confit de gesier", madiera glazed Bosc pears, young parsley shoots and "sauce Perigeux"

"Cote de Selle" of Scottish red venison, melted Savoy cabbage "en paquet", glazed chestnuts, cranberry "coulis" and "sauce poivrade"

"Epoisses de Bourgogne" slow poached French prune "en brioche" and garden "mache"

Buttered popcorn "sherbet", crushed toffee and popcorn "brochette de sucre"

Oven baked Manjari chocolate "mousse", red wine plumped Michigan sour cherries, "creme fraiche et reduction de cuisson des cerises"

Mignardises: Tahitian vanilla creme brulee, Meyer lemon custard, assorted chocolates (capuccino, pinot noir, peanut butter, caramel and a fifth one that I can't remember)