APPETIZERS

CAVIAR

Sevruga 1 oz.

Classic Osetra 1 oz.

 

OYSTERS

½ Dozen East Coast Oysters

 

GARDEN SALAD

Seasonal Greens and Vegetables, Dijon Vinaigrette

 

TUNA

Yellowfin Tartare, Avocado, Dashi Emulsion

Add Caviar

 

DUCK

Confit Duck Legs, Celery Root Remoulade

 

OCTOPUS

Castelvetrano Olives, Piquillo Peppers - Chorizo Vierge

 

SCALLOP

Lightly Seared, Corn Pure, Cilantro Chimichurri

 

RISOTTO

Sepia, Iberico Ham

 

MAIN COURSE

HALIBUT

Baked in Butter, Braised Fennel, Heirloom Tomato & Saffron Consommé

 

COBIA

Confit Fingerling Potato, Andouille Jus

 

SNAPPER

Seared, Beluga Lentils, Pipérade

 

WAGYU

Daikon, Mushrooms, Truffle Hollandaise

 

BEEF TENDERLOIN

Grilled, Mash Potato, Cipollini - Bacon Jus

Add-on Foie Gras

 

LAMB

Seared Loin, Freekeh, Artichoke, Mint Jus

 

CASSOULET

Butter Bean Stew, Confit Eggplant

 

DESSERTS

BAKLAVA

Pistachio and Goat Cheese Crémeux, Crème Fraîche Ice Cream

 

CHERRY & CHOCOLATE

Cherry Mousse, Chocolate Macadamia Financer, Dark Chocolate Sorbet

 

PROFITEROLE

Pate a Choux, Lime and Yogurt Cream, Blackberry Sorbet

 

SOUFFLÉ

Dark Chocolate Soufflé, Lavender Anglaise, Burnt Honey Ice Cream

 

ASSORTMENT OF SORBETS AND FRESH BERRIES

Citrus, Raspberry, Mango

 

CHEESE

Chef's selection of cheese and condiments