I'm still smiling.
This is only the barest outline of the meal; the complexity of the food was mind-boggling. For instance, the 'shellfish' was geoduck, and the 'hyacinth vapor' refers to the presentation of the dish; the food was contained in a bowl served in a rather large bowl containing fresh hyacinth flowers, to which very hot water was added upon presentation, which enveloped you in the smell of springtime while you enjoyed the dish.
The wines were uniformly excellent, with the standouts [for me] being the pink moscato [I had no idea wine could taste like that, and it was a revelation paired with foie gras and rhubarb], the rosé Champagne with a slug of Quady Vya vermouth [again, who knew?], the Torres malvasia [which is apparently very cheap at around $7 a bottle], the dry Tokay [I'd never had a furmint before], and the Bowen Estate shiraz [man, I have got to buy some of that if I can find it - absolutely perfect Aussie shiraz].