And for the final savory course, something I could not eat every day (damn vanity): Iowa Farms pork loin and belly, the former cooked sous-vide (I think), the latter roasted. With heirloom fingerlings, pearl onions, rossini sauce, and a foie gras emulsion.
The shower of shaved white truffles just made the whole thing stupidly decadent and awesome. This is not something you’d see on a menu (as M. pointed out), where truffles usually appear in the first course with a delicate protein, like egg. No. Pork belly plus foie gras plus truffles is for serious-to-the-point-where-there-might-be-a-problem pleasure seekers only.