And a trio of amuse bouche arrived next to tickle our palates... a lovely morsel of succulent poached quail breast...

Ignoring the ominous warning from the menu "Whilst we take every precaution, we cannot guarantee all game birds and fowl are free of lead shot" - we rolled the dice with this adorable little bird. Perfectly cooked to a juicy/crisp state, served with a tangy, sweet crab apple jelly. Love!

Course 4 (Mrs. Carastian had the beef due to a peanut allergy) - Well executed though not the star of the night. Beautiful quail stuffed with foie gras (sorry California), crispy corn crackers and a peanut sauce. Great idea yet the peanut sauce was too overpowering and there was just too much going on in general on the plate.

Next on deck, some gorgeous quail breasts from the master chef at Bauer Gamsbock in Mühlbach. I can't say much for the lentil blini (but it went with the quail nicely) and the peas were amazing but ironically NOT with the quail in the same bite. All in all a good solid dish but not super. Except that cute little palm tree of thyme poking out of the peas... that is just adorable.