Victoria & Albert’s Dining Room

Chef’s Degustation Menu

Amuse-Bouche - Imperial Caviar with Alaskan King Crab

New Zealand Langoustine with Passion Fruit Nuoc Cham

Glacier 51 Tooth Fish with Dill and Potato Glass

Wild Turbot with Toasted Capers and Preserved Lemon $35

Maple Glazed Manchester Quail with Chestnut Gnocch

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 $235.00 per Guest. Optional Wine Pairings $150.00 per Guest.

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