I guess I made my point poorly, my bad. What I was trying to say is that UA thinks it can fancify its menu by using exotic, fancy, less commonly used ingredients (or however you want to describe them) such as potato vitelotte or chocolate demi-glace. This often results in a weird or otherwise unappealing combination put on the plate. If they are spending more money on these random ingredients thinking that they can elevate the dish as a whole, I'd rather they spend it on a higher-quality and/or more substantial piece of protein instead (e.g., more filet or steak instead of short rib please).

For example, I recently had the turbot from the menu in question. The cook on the turbot was excellent, so credit where it's due, but I found the inclusion of sliced orange and grapefruit (that looked like it came from a can) to be odd, and it worsened my overall impression of the dish as a whole.