First Course Options
Amuse-Bouche
Soft-poached Quail Egg
with German Osetra Caviar
Chicken Liver Terrine
Cauliflower Panna Cotta
with Siberian Caviar
Kabocha Squash Ravioli
Second Course
Maine Lobster
with Herb Aïoli and Miniature Greens
Third Course
Cold "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing
Fourth Course
Sake-Soy Marinated King Salmon
with Bok Choy and Soy Beans
Fifth Course
Poulet Rouge "Oscar" with Alaskan King Crab and Jumbo Asparagus
Sixth Course
Marcho Farms Veal Tenderloin with Truffle Bread Pudding
Seventh Course
Dry-aged Prime Strip Loin
with Smoked Garlic-Potato Purée
Eighth Course
Selection of Cheese from Our Trolley
Ninth Course
Blood Orange Timbale with Array of Fruits on a Raspberry Veil
Tenth Course
Peruvian Chocolate Cylinder with Elder Flower Sauce Chocolate and Navan Bubble