Fixed price of $200 per person and $95 for wine paring. Please note that all menu items are subject to change without notice.

Amuse-Bouche

• Deviled Quail Egg with American Caviar
• Tomato-Fennel Custard baked in the Shell
• Heirloom Tomato Sorbet with Olive Oil Powder
• Italian Buffalo Mozzarella with Toasted Pine Nuts
• Tomato Carpaccio, and Octopus
• Bruno Paillard Brut Première Cuvée NV

Sesame-crusted Bigeye Tuna
with Tatsoi Salad and Tamari-Honey Foam
Marcel Deiss Pinot Blanc Bergheim, Alsace 2005

“Cold-Smoked” Maine Lobster
with Apple-Curry Vinaigrette and Radishes
Veuve Clicquot Rosé NV

Wild Turbot
with Toasted Capers and Meyer Lemon
S de Suduiraut, Graves 2005

Poulet Rouge
with Mushroom-Truffle Ragoût, English Peas, Yellow Chanterelles, and White Truffles
Chambolle Musigny “Les Charmes” Daniel Moine-Hudelot 1996

Marcho Farms Veal Tenderloin
with Marble Potatoes and Sauce Soubise
Marchese Antinori Tenuta Guado al Tasso, Bolgheri 2000

Tasting of Australian “Kobe” Beef Tenderloin and Japanese Wagyu Strip Loin with Oxtail Jus
Chateau Montelena, Napa 2004

Colston Bassett Stilton, Coach Farm Goat, Gouda Beemster XO, 36-Month Aged Parmigiano-Reggiano, and Thomasville Tomme
Taylor-Fladgate 20 year old Tawny Porto

Desserts

• Blackberry Sorbet
• Vanilla Bean Crème Brûlée
• Caramelized Banana Gâteau
• Tanzanie Chocolate Pyramid
• Hawaiian Kona Chocolate Soufflé
• Peruvian Chocolate Ice Cream on Puff Pastry
• “Celebes” Coffee, Tea, and Friandises