The Cuisine

Menu Highlights

Antipasti

   Ceviche of crayfish, smoked sable, bottarga of tuna, avocado, Osetra caviar

   Iberico de Bellota ham, tomato gazpacho, melon soup, croque monsieur of ham roasted tomatoes.

   Fresh seared foie gras, carmelized sea scallops, Sevruga caviar, white truffle ice cream, blackberry ­ amarone reduction

Insalata

   Baby spinach, purslane, seedless and pickled watermelon, pain d’epice, goat cheese, tarragon balsamic dressing

Primi

   Spaghetti, Osetra caviar, fresh chives, vodka sauce

   Risotto, fresh Maine lobster, asparagus, saffron

Secondi

   Sautéed sea bass, geoduck clams, white truffle sauce

   Baked veal shank, osso bucco, vegetable sauce

Dessert

   Chocolate cake trio: opera, feuille d’automne, fromage blanc bombe, raspberry sorbet

   Four cakes: strawberry, pear almond tart, mango clafoutis, financiers, lime sorbet

   Assorted cheeses

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