Amuse-Bouche - Imperial Caviar with Alaskan King Crab
New Zealand Langoustine with Passion Fruit Nuoc Cham
Glacier 51 Tooth Fish and Nantucket Scallops with Dill and Potato Glass
Maple Glazed Manchester Quail with Chestnut Gnocchi
Texas Wild Boar with Elote and “Salsa Verde
Australian Kobe-Style Beef* “Steakhouse Style”
Miyazaki Japanese Beef* $60”
Selection of Cheese from the Market
Vanilla Gelato with Plum Compote and White Chocolate
Trinitario Chocolate Mousse and Avocado Gelato
Sulawesi Island Coffee by Joffrey’s ®, Tea, and Friandises
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Israel Pérez, Maître d’Hôtel
Scott Hunnel, Executive Chef
Aimée Rivera, Chef de CuisineChef de Cuisine
Kristine Farmer Pastry Chef
Menu Prix Fixe $295.00 per Guest. Optional Wine Pairings $150.00 per Guest.
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