We started with the Hudson Valley Fois Gras. It's pan seared and served over wild mushrooms and a port reduction.
The best way to eat this is a little taste of each element in every bite. The fois gras was prepared simply and elegantly, but to me the stars of the show were the mushrooms (seemed to be shiitake). With crispy edges and soft centers, the port gave them a light sweet touch.
A simple green salad: mine with Peppercorn Parmesan and Patrick's with Thousand Island.
Patrick thinks this is the best steak he's had in Jackson (I'm torn). Both were cooked to perfect medium rares, the sauce is fabulous. Basically, Shapley's has earned their great reputation for steaks.
We should have realized we didn't need two sides, but we tried anyway. Patrick had the cream spinach augratin and I had the gruyere and chive scalloped potatoes (totally my weakness).
They were both delicious and we took over half of each home with us. The spinach was definitely cream and rich....It made me remember how good creamed spinach could be. The scalloped potatoes did not disappoint either. They were rich and cheesy, with just a slight hint of nutmeg.
Finally, dessert. Bananas Foster made table-side served over ice cream