Course One

Caspian Sea Osetra Caviar with traditional accoutrements. 59/99

Foie Gras Torchon. Peach Mostarda. Spiced Pistachios. Brioche. 29

Creamy Parmesan Soup. Berkshire Bacon. Garden Peas. Croutons. 18

Summer Salad. Baby Spinach, Arugula, Heirloom Tomato, Cucumber, Red Onion, Watermelon Radish, Sugar Snap Peas, and Roasted Red Peppers. Paired with a Goddess Avocado Herb Dressing. 19

Course Two

LBerkshire Pork Chop. Heritage Pork Chop from Home Place Pastures in Mississippi. Served with a Grains of Paradise Spaetzle and paired with a Traditional French Charcutière Sauce. 39

Premium Bell and Evans seared Chicken Breast. Served with a Chicken Thigh Fricassée, dressed with a Sherry Sabayon. Paired with a Sweet Corn and an Italian Farro Ragout, French Chanterelle Mushrooms, Foie Gras Chicken Jus, and Corn Pudding. 39

Roast Dorade. Mediterranean Sea Bream Roasted Whole on a bed of Fennel, Leeks, and Potatoes in a White Wine Butter Sauce. Garnished with Tomato. 39

A5 Wagyu. Your choice of either a Purebred 16 oz Ribeye OR an 8 oz Miyazaki Filet. Seared in Beef Tallow and topped with a Spiced Bone Marrow Butter. Paired with Potatoes Rissolé and Asparagus. Filet 129 – Ribeye 139

Course Three

Passion Fruit with Coconut Crumble. A Creamy Passion Fruit Curd sitting on a Coconut Crumble. Topped with a White Chocolate Vanilla Bean Mousse. 14

King Louis XV. A Layered Mousse Cake. Layers of Hazelnut Meringue, Praline Feuilletine, and Chocolate Mousse. Finished with a Dark Chocolate Glaze and Vanilla Buttercream. 15