Luxury- 7 Course Meal

Appetizers (Small Plates & Amuse-Bouche)

Seared Scallop with Brown Butter, Saffron Foam, and Crispy Prosciutto Dust

Aged Duck Tartare served on a bed of Smoked Hay, topped with Quail Egg Yolk and Capers

Wagyu Beef Carpaccio with Black Truffle Aioli, Shaved Parmesan, and Arugula Microgreens

Smoked Salmon Roulade filled with Dill Crème Fraîche, served on a Cucumber Ribbon

Foie Gras Torchon served with Fig Jam, Toasted Brioche, and Balsamic Pearls

Oyster Trio presented with three unique Mignonettes (Wasabi, Chipotle-Lime, Classic)

White Truffle Arancini served with a Roasted Red Pepper Coulis

Mushroom Consommé Shooter with a Parmesan and Thyme Crisp

Salad & Soup (Intermezzo)

Heirloom Tomato Salad with Whipped Burrata, Basil Oil, and Aged Sherry Vinaigrette

Deconstructed French Onion Soup (Caramelized Onion Jam, Gruyère Foam, Beef Broth poured tableside)

Roasted Beet & Burrata Salad with Pistachio Dust and Orange Segments

Lobster Bisque finished with Cognac Crème Fraîche and Chives

Grilled Endive Salad with Walnuts, Blue Cheese, and Apple Cider Reduction

Cold Cucumber and Avocado Soup with Jalapeño Infusion and Mint Oil

Baby Kale Salad with Pomegranate Seeds, Shaved Fennel, and Lemon-Poppy Seed Dressing

Asparagus and Smoked Salmon Salad with Crispy Capers and Horseradish Dressing

Entrées (Main Course)

Pan-Seared Halibut with Saffron Velouté Served with Black Truffle Risotto and Blanched Asparagus Spears

Dry-Aged Prime Filet Mignon with Bone Marrow Butter Served with Potato Purée (Pomme Mousseline) and Port Wine Reduction Sauce

Herb-Crusted Rack of Lamb with Rosemary Jus Served with Creamy Celery Root Purée and Glazed Cipollini Onions

Confit Duck Leg with Cherry-Thyme Glaze Served with Wild Rice and Morel Mushroom Ragout

Pork Loin Stuffed with Prosciutto and Sage Served with Potato Galette and Madeira Wine Sauce

Veal Chop with Porcini Mushroom Cream Sauce Served with Dauphinois Potatoes and Sautéed Spinach

Seared Scallops and Jumbo Prawns with White Wine Reduction Served with Butternut Squash Purée and Crispy Shallots

Vegetarian Wellington (Wild Mushroom and Spinach Duxelles) Served with Truffle Gravy and Haricots Verts

Desserts (Sweet Finish)

Deconstructed Tiramisu (Espresso-soaked sponge crumble, Marscapone foam, Cocoa nibs)

Grand Marnier Soufflé served with an Orange Crème Anglaise

Chocolate Lava Cake with House-Made Raspberry Sorbet and Gold Dust

Pistachio and Rosewater Panna Cotta with Candied Petals

Individual Apple Tarte Tatin served warm with Vanilla Bean Ice Cream

Salted Caramel and Pecan Tart finished with Sea Salt Flakes

Champagne Sabayon served with Fresh Berries and Biscotti

Passion Fruit and White Chocolate Mousse served in a dark chocolate shell