Victoria and Albert's

• First Course (Amuse-Bouche)

• New Zealand Langoustine with Imperial Caviar, Avocado, and Lime Nuage
   

   1

• First Course Enhancement

• Galilee Osetra Caviar (1/2 oz or 1 oz Market Price)
  with Traditional Garnishes
   

   1

• Second Course

• Bison Tenderloin
  with Horseradish Crème and Clementines
   

• Third Course

• Maine Halibut
  with Broccolini and Cheese
   

• Third Course Enhancement

• Wild Turbot
  with Toasted Capers and Preserved Lemon (Subject to Availability)
   

   2  4

• Fourth Course

• Roasted French Quail
  with Corn Pudding and Spinach
   

   1

• Fifth Course

• Roasted French Quail
  with Corn Pudding and Spinach
   

   1

• Fifth Course Enhancement

• Tagliatelle Pasta with Italian White Truffles
  $75.00 

   1

• Sixth Course

• Kurobuta Pork Belly with Pineapple and Peanuts
   

   1

• Seventh Course

• Australian Kobe-style Beef
  with Potato Pinwheel
   

   1

• Seventh Course Enhancement

• 宮崎牛 Miyazaki Japanese Beef (Market Price)
   

• Eighth Course

• Selection of Cheese from the Market
   

• Dessert Course

• Maple Chiffon with Pumpkin Butter and Calabaza Crisps
   

• Non-Alcoholic Beverages

• Sulawesi Island Coffee by Joffrey’s, Tea, and Friandises