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
• Tagliatelle Pasta with Italian White Truffles
  $75.00 

   1

• Second Course

• Alaskan King Crab
  with Sun Kissed Melons and Pink Peppercorn Yogurt
   

• Third Course

• Virginia Black Bass
  with Poppy Seed and Lemon Ravioli
   

• Third Course Enhancement

• Wild Turbot
  with Toasted Capers and Preserved Lemon (Subject to Availability)
  $35.00 

   2  4

• Fourth Course

• Maine Scallop with Petite Squash and Tomato Water
   

   1

• Fifth Course

• Roasted French Quail
  with Corn Pudding and Spinach
   

   1

• Sixth Course

• Kurobuta Pork Belly with Pineapple and Peanuts
   

   1

• Seventh Course Enhancement

• 宮崎牛 Miyazaki Japanese Beef
  $55.00 

   1  3

• Seventh Course

• Australian Kobe-style Beef
  with Roasted Garlic Potatoes
   

   1

• Dessert Course

• Bittersweet Chocolate Dome on Praline Crunch
   

• Non-Alcoholic Beverages

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