The Taste of Gwen 5 course is still a great option. The night I was there, it included the charcuterie plate with three dry salamis, two muscle meats, the duck prosciutto and the 'nduja along with that wonderful hot from the oven bread and double cultured butter. The next course was a terrific, single, large scallop on a parsnip puree with a dehydrated persimmon on top. This was followed by a good pasta with porcini mushrooms and then the 12 oz NY Strip, which was served with the wonderful duck fat potatoes and brussel sprouts. The steak was tasty , even without the Bernaise sauce, but somewhat rarer than I would have preferred (I considered sending it back for more fire but that can risk it coming back a bit overcooked and the evening was already getting late). Dessert was a very nice flourless chocolate cake with a malted ice cream. Service was fine, especially from the Somms, and the meal took not quite 3 hours so rather leisurely. I liked the knife selection and absolutely loved the stemware for the wines. The stemware is made specially for Gwen by Zalto (an Austrian company) and is very light and elegant. The wine list was interesting but somewhat pricey. As others have noted, Gwen has an automatic 18% gratuity added. I would definitely go back and am particularly interested in trying the “Shortloin Cut Barley and Rye Finished.”
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