1st Course
Beef Tartare – Beef tenderloin, eggs, anchovies, shallot, sweet peppers, Dijon mustard, lemon zest.
2nd Course
Deconstructed Bouillabaisse – Lobster bisque, shrimp, scallops, langoustine, salmon.
3rd Course
Salad of Duck Confit – Pistachio crusted warm goat cheese, poached pears, radish greens, watermelon radishes, frieze, lingonberry vinaigrette.
4th Course
Beef Tenderloin and Eggplant – Tenderloin medallions, roasted eggplant slices, mirror of sauce rose, grilled polenta, white asparagus.
5th Course
Latifeh – Persian cookies, dark chocolate mousse, white chocolate mousse, huckleberry coulis
1st Course
Lump Crab Tostada – Dungeness crab, corn tortilla round, avocado puree, mango salsa, quail egg
2nd Course
Lobster Bisque – Soft puree of carrot, leeks, garlic, shallot, cream, tomato paste, fresh tarragon, lobster stock, mascarpone cheese. Garnish with puff pastry, sure cream, caviar
3rd Course
Roasted Beet and heirloom tomato salad, pistachio crusted warm goat cheese, roasted beets, heirloom tomato slices, sliced almond, balsamic vinegar reduction, extra virgin olive oil
Intermezzo
Pomegranate Granitas
4th course
Beef Tenderloin and Eggplant – Tenderloin medallions, roasted eggplant slices, mirror of sauce rose, grilled polenta, white asparagus
5th course
Triple Chocolate Terrine – Flourless chocolate cake, dark chocolate mousse, white chocolate mousse, berry coulis