- PASSED HORS D’OEUVRES
- HAMACHI SASHIMI WITH CANDIED JALAPENO AND CANDIED ORANGE
Served on a Himalayan slab of salt - OSETRA CAVIAR AND SMOKED SALMON
Served with creme fraiche on buckwheat dill blinis - PICKELED OYSTERS WITH ENGLISH
- CUCUMBER AND DILL
- FIRST COURSE
- SALAD OF PETITE HEIRLOOM TOMATOES ON GARLIC
- BRIOCHE TOPPED WITH TOMATO SORBET
Accompanied with arugula,basil oil and chive oil - MAIN COURSE
- MUSCOVY DUCK WITH SEARED FOIE GRAS
- CINNAMON AND MOREL MUSHROOM COUSCOUS WITH BING
- CHERRY MARMALADE AND ARUGULA FOAM
- DESSERT
- VELOUTE OF BITTERSWEET CHOCOLATE
- HOMEMADE BANANA ICE CREAM
- ASSORTED HOMEMADE CHOCOLATES
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