Luxury Tasting Menu

Amuse-bouche: Osetra caviar on cauliflower blinis with lemon crème fraîche and chives blossoms

First Course: Lobster and avocado salad with Cara Cara orange, pea tendrils and a mint and tarragon vinaigrette

Second Course: Pan-seared foie gras with fresh fig compote, pulverized hazelnuts and toasted brioche

Third Course: Seared diver scallops over a champagne and saffron risotto and crispy pancetta and fresh peas

Fourth Course: Sous Vide and Grilled Waygu Filet with black truffle butter glazed carrots, crispy potatoes and local spinach

Dessert Course: Dark chocolate mousse with caramelized coconut, passionfruit sauce and edible gold leaf