Once again, our meal at Dry Creek Kitchen was spectacular. The down side was that we felt like we were being rushed through our meal. Courses practically came out on top of each other barely giving us a chance to finish the wine from the previous course.Smoked Salmon and Caviar TartsPreserved Lemon, Dry Creek Olive Oil, Toasted Long PeppercornsJ Sparkling Wine, Russian River Valley, Cuvee 20, Brut NVFlash Seared HamachiPurslane-Radish Salad, Avocado Mousseline, Pickled Local Melons, Kaffir Lime VinaigretteMaurison Sauvignon Blanc, Dry Creek Valley, 2007Toasted Farro "Risotto"Arugula Pistou, Summer Squash, Pecorino Grand CruMahoney Vineyards Albarino, Carneros, Las Brisas 2007Crispy Skin Thai SnapperWhite Corn Fondue, Olive Oil Poached Sweet 100's, Basil Puree, Heirloom Tomato ConsummeInternational...