Victoria and Albert's

• First Course

• Maine Lobster "Jar" witih Siberian Osetra Caviar
   

• Second Course

• Jumbo Lump Crab with Cucumber Gelée
   

• Third Course

• Hot "Smoked" Niman Ranch Lamb
  with Fuji Apple and Curry Dressing
   

• Fourth Course

• Fennel-crusted Diver Scallop in a Salt Bowl
   

• Fifth Course

• Poached Chicken Egg with Corn Foam
   

• Sixth Course

• Marco Farms Veal with Peas, Carrots, and Chanterelles
   

• Seventh Course

• Australian Kobe-style Beef Tenderloin
  with Potato Sphere
   

• Eighth Course

• Selection of Cheese from our Trolley
  Gouda Reypenaer, Comté St. Antoine, Wyngaard Chèvre Affiné, and Colston Bassett Stilton
   
• Sottocenere al Tartufo
   
• Rouge River Blue
   
• Wild Turbot
  with Toasted Capers and Preserved Lemon
  $35.00 

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• Desserts

• Peach Quark Panna Cotta
   
• Peruvian Chocolate Timbale
  with Roasted White Chocolate Gelato
   

• Beverages

• "Celebes" Coffee, Tea, and Friandises
   

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