Day Four included Waitress and a supermeal at Eleven Madison Park. We didn't get a shot of the
Waitress stage, but here is what we had an Eleven Madison Park.
As a palate teaser, the table was set with a gift box, inside of which was two miniature black and white
cookies layered with cheddar cheese and apple.
An assortment of small bites. When the containers are separated...
...there are four of them: (1) asparagus with smoked egg salad disk, (2) spring peas with trout roe and
lemon, (3) quail egg with mustard greens, and (4) daikon with ramps and amaranth.
A thin slice of a savory cheesecake on an everything-bagel crust.
The cream cheese is mixed with white asparagus and topped with a thin layer of sturgeon,
then some caviar is added on top.
Bread which Kimberly says is supposed to look like cleavage.
Kimberly ordered the foie gras seared with asparagus and white sesame for the next course...
...while Wade selected the fluke marinated with daikon, smoked cashew and sorrel.
A shot across the restaurant. The view out the window is Madison Square Park.
The next course is butter-poached lobster with ginger and dandelion greens.
The escargot is quite unique: it is on a skewer with morel mushrooms and ramps, which has the final char
put on it on the brazier at the table.
A lettuce wrap is provided...
...to turn the escargot into a sort of taco.
Honey and lavender glazed duck with rhubard and spring onion. It is served with sides of mustard green
and garlic and horseradish, and snow peas with goat cheese and lemon.
Now that we've had four glasses of wine, we are ready for our pictures...
...and Kimberly snaps a candid shot. The good thing about New York is no one drives anywhere, so you can
have as much wine as you want and walk or take a cab home.
The cheese course: goat cheese variations with rhubarb chutney hidden inside. Way strong, and not our
favorite course.
Kimberly blowing out the candle on her strawberry-based dessert: strawberry poached with elderflower and
served with vanilla ice cream and angel food cake bites.
Wade ordered the chocolate-based dessert: the top one is a vanilla ice cream around a chocolate and
shortbread interior, and the bottom one is a dark chocolate shell around a vanilla ice cream.
And finally a chocolate-covered pretzel served with apple brandy.