EXPERIENCE THE TATAMI ROOM Sunday, February 28, 2010 6pm Inspired by his experiences in Japan, Chef Gras has prepared a sumptuous, unique dinner presented by kimono-clad servers in the Tatami Room, with its traditional grass-mat flooring. A small number of fortunate guests, comfortably seated on leather-upholstered zaisu seats with backs will be arranged around recessed yellow-cedar tables to savor their 14-course kaiseki feast. This superb meal follows the traditional pattern of multiple small portions of luxurious ingredients: exotic seafood in raw and cooked preparations, followed by sweet and savory dishes and specialty desserts. Sample Menu • Tuna, Foie Gras Snow • Escolar Jamón, Espelette • Nantucket Bay Scallop Ceviche, Citrus, Bergamot Oil • Kinmedai, Ponzu, Dashi, Ginger • Salmon, Earl Grey • Shimaaji, Mustard Oil, Vanilla • Medai, Caviar, Shiso, Olive Oil • Octopus, Coconut, Olive Oil, Sea Bean • Kampachi Teriyaki • Peekytoe Crab, Foie Gras • Tofu, White Miso, Itog...