Crab and oyster bisque to start. Rich, truffle-accented, but smooth enough to guzzle straight from a glass if I wanted to.
Then comes butterflied avocados, stuffed with butter-poached prawns in a light, savory cream sauce.
The main course is lobster with foie gras and caviar. William informs us that it was caught that morning off the coast of Maine and flown directly to the restaurant by private jet. Elyssa looks at him like he’s speaking an alien language.
When the fourth course hits the table, Elyssa looks at the rich chocolate mousse with reluctant longing.
“What’s that on top?” she asks, poking at it tentatively with a fork.
“Gold leaf.”
“It’s… it’s not actual gold, is it?”
The moment she asks the question, I can tell she regrets it. I don’t laugh, though. I don’t want to humili
