The second meal of my fabulous birthday week was at Daniel (sorry I took so long to post this).  Mr. T and I had been here once before and truly thought it was one of the best NYC dining experiences we've ever had.  I was a little worried it wouldn't live up to our high expectations again. We ordered a bottle of Sancerre to begin and along came the amuse bouche of the day- Tasting of Parsnip.

I've never been a huge fan of parsnip but leave it to Daniel to make this root veggie fabulous. I especially loved the creamy little bowl of Parsnip Veloute.

I have to mention the bread service at Daniel. There is always about four different kinds and each one is wonderful.  This time I had a plump toasty Garlic Parmesan Roll that was absolutely amazing.

We ordered the 3 course prix fix and I opted for the special appetizer that day Katafti- Crusted Scallop with Avocado Mousse.

I loved the crunchy coating to the scallops and the strong Indian flavors of saffron and coriander on the salad but Mr. T's dish completely blew me away.  Langoustine and Uni with Northern Lights Caviar and Uni Gelee.

This falls into that small but wonderful world of "eyes rolling back into head, happy groan, blissful sigh" kind of dish.  Both of us sat in reverent silence as we savored how incredible the sweet langoustines and creamy uni felt melting on our tongues.  Mr. T declared this to be in his top five dishes of all time...I can't argue with that one bit.  Onto entree I had the Roasted Veal Tenderloin with Artichoke Barigoule.

The tenderloin was exquisite- very juicy with a nice robust flavor. I especially loved the addition of veal cheek and sweetbread to the dish.  Why stop at one animal part when you can have three?  

Mr. T's Duo of Elysian Field Lamb with a balsamic reduction glaze was spectacular.  Onto dessert my Milk Chocolate Dacquoise.

This work of art involved three of my favorite things-salted caramel ice cream, creamy milk chocolate cake and crispy toffee.  I was happily humming to myself in delight until I was interrupted by Mr T. and his Warm Guanaja Chocolate Coulant with liquid caramel and fleur de sel.

He hadn't interuppted me to try his wonderful dessert but to notice the special birthday sweet they had dropped at the table!

I was just starting to examine the Happy Birthday writing and rubard foam on the cake when our tray of mini treats arrived.

 Followed closely by their signature warm basket of fresh baked madelines.

I was so full but I just couldn't stop popping those warm lemony madelines into my mouth.  They were a perfect end to an amazing meal.  Mr. T and I both agreed Daniel continues to be one of the best restaurants in the city.  The food and wine are exceptional  the room is simply gorgeous and the service couldn't be at a higher level.  I think this birthday celebration at Daniel is going to become an annual event!