Before we sat down to dinner, we enjoyed cocktails. Here, I'm sipping a Last Word  with the lovely Amy Sherman of Cooking With Amy .
A special menu was printed out with the details of each of the five courses and cocktails listed.
Isn't the garnish the most beautiful one you've ever seen?
The Violet Beauregarde was a mixture of gin, violette liqueur, blueberry, lemongrass syrup, lemon, and bitter lemon soda. It was absolutely wonderful and if I'm feeling daring, I may try to re-create it at home.
The Beauregarde was served alongside a perfectly dressed soft herb salad with coriander-crusted sheep's milk cheese. It was light and delicious.
With its peach liqueur, peach bitters, and Moscato d'Asti, the Black Friars Fizz was similar to a classic bellini.
This vibrant green parsley soup with fried black trumpet mushrooms and a poached egg was to die for. I enjoyed every bite! The freshness of the soup paired wonderfully with the sweet peach cocktail.
The most potent of the cocktails, the P2, was sort of like an orange gin martini.
This melt-in-your-mouth halibut, which was poached in gin, was flaky, delicate, and flavorful.
The Autumn and Dawn gets its deep color from fig shrub and Cabernet. Maple provided a sweetness, while lemon gave it freshness.
By the fourth course, I was starting to feel full, but this lamb trio — with roasted Spring lamb and lamb belly — was too amazing to pass up.
The Spiced Apple Milk Punch was a refreshing way to end the meal. Thanks to the interesting combination of coconut milk and sake, It was not heavy like other dessert drinks.
The season's first blushing berries were featured in the dessert — an exotic-tasting cardamom panna cotta with hibiscus and pink peppercorn consomme.