Per Se: You can't get much Higher than this!

Since making our reservation (a feat in itself that was accomplished by crossing our fingers, calling 2 months ahead of time, and being on hold for 30 minutes), we've been eagerly anticipating our celebratory Sunday lunch at Per Se like it was Christmas Day. We were not disappointed.

Upon entering, we were immediately greeted by name and brought to our table. The view of Central Park was magnificent. The food was even better. We opted for the full 10 course Chef's Tasting menu (we were touched that birthday and anniversary wishes with our names were printed at the top). Because words would not give justice to our meal, we captured each and every food moment on film:

The famous amuse-bouche: Salmon Coronet
(2 glasses of Pierre Gimonnet, Blanc de Blancs, Cuis, 1er Cru MV: Very nice, good acidity, went well with Oysters and Pearls & Salmon Coronets)

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

Salad of Marinated Violet Artichokes

"Torchon" of Elevages Perigord Moulard Duck Foie Gras
(1/2 Bottle 2005 Renard Roussanne Santa Ynez Valley: Floral, very good, went well with foie gras, sea bass and quail)

Crispy Skin Fillet of Long Island Striped Bass

Butter Poached Nova Scotia Lobster

Herb Roasted Griggstown Farm's Quail

1/2 Bottle 2003 Tor Syrah Durell Clone 1 (Carneros): Juicy Syrah, more blueberry on nose and fruit at the end as it really opened up, sediment in bottle, likely unfiltered and unfined

Elysian Fields Farm's "Carre D'Qgneau Roti Entier"

Bonnieview Farm's "Coomersdale"
Red Verjus Sorbet
"Pomme-Beurre Noisette"
"Irish Coffee" - Guinness Chocolate Cake, Whiskey Gelee and Coffee Ice Cream with Milk Foam

"Mignardises"

After over 3 hours of eating, it was a wonderful birthday/anniversary celebration!

Per Se is located at 10 Columbus Circle.