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Amuse
Ahi tuna cones*
tobiko, micro shiso
First Course
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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
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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
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Sticky toffee pudding
date cake, toffee syrup
White chocolate mousse
angel food cake, lilikoi, shortbread cookie
Chocolate molten cake
vanilla ice cream, candied orange
