Ko, the menu

Ok, here you are folks, the menu. I should first mention that since no cameras were allowed, I had to wait until after the meal to write down everything I ate. Thus, Gil and I raced to a coffee shop to write down what we could remember, so use your imagination.

Oyster: jalapeno

Trio course [all separate, left to right, 1-2 bites a piece]:
Lobster bisque, basil
Poached Quail Egg, hollandaise, chiccharones
Dry Aged Beef Tartare

Quatro course [4 types of sushi grade fish on a square, partitioned plate, order starts top left and eaten clockwise]
Marinated Chives, crisp scales, (fish? can't remember type unfortunately)
Mackerel, red cabbage pickled, apple
Fluke, bean paste cherry bomb
Scallop with pablano

Vegetable Crudo [again, three separate sides, partitioned on a skinny rectangular plate, left to right]
Turnip braised, turnip green puree, fried mustard seeds?
Cauliflower roasted, fish sauce
Feral eggplant in dark miso

Egg Souffle: benton's bacon dashi

Bento Box:
Grilled sushi rice in bacon
Halibut consome
Shaved brussels sprout salad in mustard oil
Pork spare ribs, grilled mild green pepper (not sure on variety, spicier than a green bell, but less than a pablano, size of 2")

Wild Mushroom Salad:
Maitaki, chantrelles, king trumpets, mustard sauce

Matsutake Ravioli: chive butter sauce with fried buckwheat

Matsutake tea with french toast maple, brown butter

Lobster salad: lobster mushrooms, white fungus, tumeric.....sauce

Charcuterie: Chicken pate, burned onion sauce, duck proscuitto, head cheese, pickled mustard seeds

Elysian Farm Lamb [two parts]
Lamb in pistachio puree salsify, burnt onion powder
Lamb neck cassoule with poached pistachios

Goat Cheese Sorbet: shiso

Pineapple Sorbet: root beer (house made), dried pineapple, dehydrated pineapple skin, micro cilantro

White Miso Sorbet: black puffed rice, sushi rice, rice waffle cone

....and that's all, at least what I remember :)
After a feast, we walked around New York City awaiting our second most extravagant meal, which was to be eaten three hours later at Wd-50. More to come on Chef Wiley.

Happy Drooling