4 Course Menus

Starter Beet Soup | Hibiscus | Goat Cheese Espuma | Cara Cara Orange

Seared Scallops | Brown Butter Succotash Cauliflower | Mushroom | Hazelnut

Red Wine Braised Short Rib Marble Potatoes | Pearl Onion | Smoked Carrot

Lemon Mousse | Vanilla Chantilly | Honey Lavender Crumble

Sweet Melon | Prosciutto | Pomegranate | Baby Arugula | Balsamic Reduction

Salmon Tartare | Cipollini Marmalade | Rye Bread Horseradish Cream | Radish

Bacon Wrapped Monkfish | Pancetta | Le Puy Lentils | Dijon

Mexican Chocolate Pot De Creme | Cinnamon Crisp | Sweet Cream

5 Course Menus

First Course

Sake Cured Kanpachi | Cucumber Gelee | Asian Pear

Second Course

Vanilla Corn Risotto | Charred Lemon | Lemongrass Foam

Intermezzo

Raspberry Granite l Prosecco

Main Course

Sous Vide Jidori Chicken | Glace Vegetables | Fingerling Potato

Dessert

Coconut Panna Cotta | Fresh Berry Coulis l Mango Tuile

First Course

Heirloom Tomato Water | Buratta | Watercress | Oven Dried Tomato

Second Course

Ricotta Gnudi | Mushroom Fricasse | Sage Butter

Intermezzo

Orange Sorbet l Prosecco

Main Course

Herb Crusted Pork Tenderloin | Green Peppercorn | Hericot Vert | Sweet Potato Gratin

Dessert

Pistachio Sponge | Pecans | Pineapple | Whipped Coconut

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