Eleven Course Plated Dinner Menu

~Appetizers~
Served Butler Passed with Champagne

Chilled Lobster-Mango Marmalade and Daikon Radish Roll
New Potato-Filled with Caviar and Crème Fraiche
Moulard Duck Foie Gras “Touchon”-Toasted Brioche, Port Gelee

~First Course~
Osetra Caviar
Dungeness Crab, Lobster Gelee and Fennel Cream
~Second Course~
Fresh Coriander Soup
Tomato Gelee, Tomato-Avocado Crisp, Crispy Coriander
~Third Course~
Foie Gras Flan
Port Wine Reduction, Parmesan Foam
~Fourth Course~
Blue Crab Salad
Dual Capsicum and Citrus Salad
~Fifth Course~
Smoked Salmon Tartare
Wild Sokeye Salmon, Cured Yolk and Goats Milk Sauce
~Sixth Course~
Twice Cooked Boneless Quail
Foie Gras, Black Truffle Butter, Pinot Noir Reduction
~Seventh Course~
Tenderloin of Wagu Beef
Braised Daikon, Black Trumpet Mushrooms, Dashi Broth
~Eighth Course~
Tasting of Cheeses
Hand Made Artesian Cheeses with Crostini and Dried Fruits
~Ninth Course~
Berry Parfait
Sorbet, Cookie, Berries and Cream
~Tenth Course~
Apple Experience
Spiced, Sorbet, Calvados Mousse
~Eleven Course~
Chocolate Pot de Crème
Vanilla Ice Cream and Chocolate Macaroon