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Amuse

Ahi tuna cones*
tobiko, micro shiso

First Course

Scallop crudo*
osteria caviar, yuzu, fresno chili, micro cilantro, green onion
(gf)
Roasted baby beet
endive, candied macadamia nut, whipped ricotta cheese
(gf, veg)
Tagliatelle & winter truffle
house-made pasta, beurre monte
(veg)

Second Course

Togliatti & butter poached lobster*
ali mushroom, chives, winter truffle, porcini
6oz prime filet mignon rossini*
seared foie gras, potato purée, roasted asparagus, bordelaise
(gf)
Pan-roasted local snapper*
braised leek, beluga lentil, beurre rouge
(gf)
Roasted lamb*
fregola risotto, haricot verts, oven cured tomato, black garlic, green garbanzo beans, hummus, mint lamb jus

Third Course

Sticky toffee pudding
date cake, toffee syrup
White chocolate mousse
angel food cake, lilikoi, shortbread cookie
Chocolate molten cake
vanilla ice cream, candied orange