Menu
FOIE GRAS AND APPLE
Parfait | Sparkling Apple Cider Gelee | Green Apple Chutney | Brioche Croutons | Fines Herb Salad
CAVIAR AND BLINIS
Yeast-Leavened Blini | Hen Egg | Whipped Crème Fraiche | Shallot | Chive | Lemon Segment
JAPANESE A5 WAGYU BEEF
Truffle Potato Terrine | Cauliflower Mushroom | Perigourdine Sauce
MAINE LOBSTER
Vanilla Poached Maine Lobster Tail | Endive | Pickled Pearl Onions
ABALONE ROCKERFELLER HABACHI
Absinthe Creamed Spinach | Parmesan Breadcrumb
Raw Bar
SANTA BARBARA UNI
Charred Avocado | Lemon Pearls
KING CRAB LEG
Finger Lime | Bowfin Caviar | White Soy Gel
PACIFIC OYSTER ON THE HALF SHELL
Horseradish Ice | Tomato Water Sponge
KAMPACHI CRUDO
Satsuma Mandarin | Avocado | Chili Garlic Crunch | Smoked Trout Roe | Garden Herb Salad
Raclette
CINCO JOTAS JAMON IBERICO
Pickled Red Onion | Fondant Fingerling Potatoes | Périgord Black Truffle
SPANISH LOMO “CHEESE STEAK”
Caramelized Maui Sweet Onion | Brioche Roll
Roving Dessert Cart with Assortment of Mignardises
