Victoria and Albert's
$125 per guest
Wine Pairings $60 per guest
Amuse Bouche (lobster prepared three ways, non-seafood was squash three ways)
Smoked Alaskan Salmon with Blood Orange and Hearts of Palm Salad, Aged Balsamic
Duck with Pickled and Roasted Beet Salad, Beet "Air"
Iranian Golden Osetra Caviar with Traditional Garnish ($150 for 1/2 ounce, $300 for 1 ounce)
New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle
Ballotine of Poulet Rouge with Chicken Consumme, Hedgehog mushrooms and Black Truffles
Pan Roasted Foie Gras with Fuji Apple Bread Pudding and Mostrada di Cremona ($15.00)
Alaskan Halibut with Petite French Lentils, Winter Corn and Saffron Foam
Sumac Crusted Maine Scallop and Bok Choy and Coconut Emulsion
Seared Wild Turbot with Toasted Capers and Meyer Lemon ($30.00)
Niman Ranch Lamb en Croute with Rainbow Swiss Chard, Salsify and Tomato Lamb Jus
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Marcho Farms Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads
Australian "Kobe" Beef Tenderloin with smoked Garlic Puree ($35.00)
Japanese Wagyu Strip Loin with Oxtail Jus ($80.00)
Colston Bassett Stilton, Monte Enebro and Fourme D'Ambert Fondue
White Chocolate Gelato with Micro Orchids and Tableside Shavings
Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry Berry Gateau with Mango Yogurt Pannacotta
Camaralized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea, and Friandise