To Begin
Pan-seared diver scallops with cauliflower purée, crispy pancetta, and truffle oil.
Yellowfin tuna with avocado, sesame, citrus ponzu, and wonton crisps.
Creamy burrata with fresh basil, aged balsamic, and extra virgin olive oil.
The Main Event
Maine blue lobster tail poached in vanilla butter, served with sea foam and seasonal vegetables.
Japanese A5 grade Wagyu with black truffle reduction, roasted bone marrow, and fondant potatoes.
New Zealand lamb with mint gremolata, roasted root vegetables, and red wine jus.
Sweet Finishes
Warm chocolate cake with molten center, vanilla bean ice cream, and gold leaf.
Tangy lemon curd in buttery pastry, Italian meringue, and fresh berries.