- - - - - - AMUSE - - - - - -
- Osetra Caviar and a Kumamota Oyster -
With a Cucumber Gelee-Fennel Salad
- - - - - - DINNER - - - - - -
- Spring Pea Vichyssoise -
with Maine Lobster
- Riesling Poached Pheasant -
- Herb Crusted Scallop and Foie Gras Nage -
With 50 year old Balsamic Vinegar
- - - - - - INTERMEZZO - - - - - -
- Lemon and Douglas Fir Sorbet -
with Shaved Fennel
- Merlot Braised Shortribs and Monkfish -
With Baby Beets and a Natural Braisage
- Cepe Crusted Loin of Lamb -
Covered in Truffles with a a Wild Mushroom Potato Blini
- Fava Bean and Baby Carrots -
in a Lamb Truffle Jus
- French Rochebaron Cheese -
with lightly dressed Microgreens
- Chocolate Foie Gras Ravioli -
with Ovendried Strawberries
- - - - - - DESSERT - - - - - -
- Chocolate Mousse Cone -
With a Citrus Salad and Carmel Espresso Ice Cream
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