>>> Late Menu <<<
Reservation from 7:30 pm until 9:30 pm
RECEPTION
Pheasant saltimbocca in sunburst squash
Limoncello-cured Scottish salmon gravlox blinis
'Conundrum' by Caymus, California 2009
Amuse Bouche
Truffled goat cheese goug�re with duck confit rillette
First Course
Lemon grass poached Maine lobster tail and mache salad with persimmon and fresh Florida heart of palm
Mer Soleil 'Silver', Unoaked Chardonnay, Santa Lucia Highlands, CA 2008
Second Course
Velout� of Jerusalem artichoke and black trumpet mushroom custard with curry oil and applewood smoked bacon chips
Third Course
Homemade truffle tagliatelle and saut�ed fresh porcini mushrooms in a hazelnut-camembert cream
Belle Glos 'Meomi' Pinot Noir, Sonoma/Monterey/Santa Barbara, CA 2008
Entremezzo - Campari and rosemary granit�
Fourth Course
Choice of
Jasmine tea smoked Long Island duck breast and quince-crystallized ginger chutney with orange cr�pe and anise saffron coulis
Belle Glos 'Meomi' Pinot Noir, Sonoma/Monterey/Santa Barbara, CA 2008
Pan-roasted Australian barramundi filet over salsify pur�e with lobster roe beurre blanc and baby parmex carrots
Mer Soleil, Chardonnay, Santa Lucia Highlands, California 2008
Duo of roasted Kob� beef New York strip and charbroiled black angus tenderloin with gorgonzola dolc� and foyot sauce
Caymus Vineyards, Cabernet Sauvignon, Napa Valley, California 2008
Dessert
Triple chocolate panna cotta and candied chestnut ice cream with mille feuille of tapioca and tropical fruit
Miniardises ~ Tea and Coffee
Champagne Toast
Louis Roederer 'Brut Premiere', Champagne, France N/V
Late menu with wine pairings $145 per person (excluding tax & gratuity)