just one fix

i really like when people order the tasting menu.  not only because the diner trusts enough of the chef to just cook for them, and not just because it allows the kitchen to show off a little by sending a lot of food out,
mostly i like the tasting menu format because within the many courses, the portion sizes are reduced and the dishes become minimized.
there is no longer the need to make a substantial portion.  most times i feel that a dish is lost or muddled because the chef needs to "supersize" the dish in order to make the diner's experience worth the money.
a few components, various textures, three bites at the most, only what is necessary

rhubarb sherbet, coconut water tapioca, powdered white chocolate, aromatic herbs

tears on fresh fruit (sparklehorse)

i really wish the diner would appreciate a dish like this as much as i do.  aside from the olive oil sherbet, there are no pastry techniques, merely a compressed stone fruit salad (peach, plum, nectarine; compressed, some pickled).  small pearl tapioca infused with vanilla, various herbs, santa chiara olive oil.
not shown is the peach consomme (gelatin filtration) that is poured tableside.