Starting with osetra caviar garnished with brioche foam, egg custard, with capers + onions (the clear aspic you see on the lower left) and finishing with Chef Grant Achatz creating the dessert of a lifetime at and on our table: a deconstructed tropical fruit medley with rum, vanilla, kaffir lime, caramelized banana, and frozen coconut. My favorite part had to be the green apple taffy balloons that we were to pop + suck the helium out of. Dinner for 2, $500 (gifted to us). 
Consumed With Discretion 