Arriving at Trust DTSA for their Valentine's Day decadent lover's special.
Some of the food being prepared.
There is an L-shaped bar where you get to watch the food being prepared.
The wine and beverages are all included.
An amuse bouche with iberico ham on the right, and a fried tapioca and cheese dumpling on the left,
that has a garlic aioli on top.
The brioche bread comes right out of the oven and is in front of you in seconds with fresh butter.
Salad course featuring endive, and crunchy quinoa on top.
Crudo course of opah with avocado and crushed Marcona almonds.
White asparagus over house-made cheese, with crunchy potato flakes and caviar on top.
They are wizards at combining textures as well as flavors.
The final assembly of the crab course: California king crab, slightly smaller that Alaskan king crab.
The crab legs on the right, opened and ready to pull the meat out. The body meat on the left in an
amazing lemon butter sauce. Cauliflower puree in the center.
Grilled octopus in a Romesco sauce, with roasted leeks.
Ham course featuring fresh (not cured) Iberico ham, served with roasted sunchokes and sunchoke chips.
Lamb chops with fig puree.
Flank steak course with buttery mashed potatoes that have crispy shallots on top.
Dessert #1: coriander ice cream over spice cake crystals. Again, amazing textures and flavors.
Dessert #2: Torte with mango and other layers.
Dessert #3: Base of white and dark chocolate mousses, topped with toasted walnuts, banana slices,
banana creme anglaise, and shaved raspberry-infused chocolate.
