Fixed price of $125 per guest. Wine parings $60 per guest. Please note that all items on the menu are subject to change without notice.

The White Truffle - The most prized luxury ingredient in the food market today. This rare ingredient is harvested from the Piedmont Region of Italy. The ripened fungus has an earthy, garlic flavor and aroma, meant to be shaved at the last moment. $35.00

Amuse-Bouche

Taittinger Prestige Cuvée NV
Dom Pérignon Brut 2000 $63.00

Please select one (1) menu item from each of the courses listed below.

Course I

Maine Lobster
with Watermelon Radish, Kohlrabi, and Vanilla Aïoli
Baileyana “Firepeak Vineyard” Chardonnay, Edna Valley 2005

Colorado Buffalo
with Fennel, Olives, Artichokes, and Sherry Vinaigrette
King Estate Pinot Gris, Oregon 2007

Galilee Osetra Caviar
with Traditional Garnishes $90.00 1⁄2 oz $180.00 1 oz
Cîroc Vodka

Course II

Maine Diver Scallop
with Zellwood Corn and Chorizo Sauce
Langtry Sauvignon Blanc, Guenoc Valley Estate 2007

Sake-Soy-marinated King Salmon
with Bok Choy and Soy Beans
Marcel Deiss Pinot Blanc Bergheim, Alsace 2007

Wild Turbot
with Toasted Capers and Meyer Lemon $30.00
Heller Estate Chenin Blanc, Carmel Valley 2007

Course III

Poulet Rouge
with Mushroom-Truffle Ragoût, Hedgehog Mushrooms, and English Peas
Cesari Mara Ripasso Valpolicella, Veneto 2006

Duck Three Ways
with Salsify and Delicata Squash Purée
Acacia “Winery Lake Vineyard” Pinot Noir, Carneros 2006

Course IV

Kurobuta Pork Tenderloin and Belly
with Baby Beets and Sherry-Bacon Vinaigrette
Trinitas “Old Vine” Zinfandel, Contra Costa County 2005

Niman Ranch Lamb
with fresh Cannellini Bean Cassoulet
Beni Di Batasiolo Sovrana Barbera d’ Alba, Piemonte DOC 2006

Marcho Farms Veal Tenderloin
with Marble Potatoes and Sauce Soubise
Castillo Perelada La Garriga Samsó, Catalonia 2005

Australian “Kobe” Beef Tenderloin
with Smoked Garlic-Potato Purée Japanese Wagyu Strip Loin with Oxtail Jus $80.00
Benziger “Tribute,” Sonoma Mountain 2006

Course V

Thomas Hoe Stevenson Stilton, Taleggio, 36-Month Aged Parmigiano-Reggiano, and Thomasville Tomme
Quinta do Crasto Late Bottled Vintage Porto 2002

White Chocolate Gelato
with Tableside Shavings
Paolo Saracco Moscato D’Asti, Piedmont 2007

Course VI

Tanzanie Chocolate Pyramid
with Szechuan Truffles and Macerated Pomegranate Seeds.

Meyer Lemon and Blood Orange Purse
with Blackberry-Violet Sherbet.

Caramelized Banana Gâteau

Vanilla Bean Crème Brûlée

Grand Marnier Soufflé

Hawaiian Kona Chocolate Soufflé

“Celebes” Coffee, Tea, and Friandises