Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements.
54/94

Guinea Hen and Beluga Lentil Terrine. Served with a Lemon Herb and Olive Vinaigrette.
15

Salmon Rillettes. Fresh Poached and Smoked Salmon, Butter, Creme Fraiche, Chives,
Shallots, Egg Yolk, Lemon. Served with Toast Points.
18

Thai Corn and Crab Soup. Coconut Milk, Thai Chilis, Galangal, Basil, Cilantro.
17

Mains

Venison Tenderloin Medallions. Served with Braised Anjou Pears, Onions, Heritage Bacon
Lardon.
39

Pistachio Crusted Sea Scallops. Brown Butter Nuoc Chom, Baby Bok Choy, Mushroom Sticky
Rice.
38

Chicken Ballotine. Deboned Premium Chicken stuffed with Veal, French Olives, and Fresh Herbs. Sauce Périgueux with Fresh French Truffles. Petite Salad.
37

Wagyu Ribeye. Purebred 16oz Wagyu Steak Poached in Butter then seared. Porcini
Chateaubriand Sauce, Lyonnaise Potatoes, Asparagus.
105

Desserts

Carrot Cake. A Silky Cream Cheese Mousse filled with layers of Carrot Cake and Covered with
a White Chocolate Mirror Glaze. Sitting on an Almond Sweet Dough Cookie.
13

Opera Cake. Layers of Almond Sponge Cake, Dark Chocolate Ganache, and Coffee Italian
Meringue Buttercream.
13