Available February 13-15/$149 per person/$80 Wine Pairing
Amuse-Bouche
Joseph Perrier Cuvee Royale Champagne
Golden Osetra Caviar
On griddle potato cake and chive sour cream
Gulf Crab Brandade
With smokey tomato aioli
Starter
Feudi Di San Gregorio Greco Di Tufo, Campania, Italy
Butter Poached Maine Lobster and Roasted Sunchoke/Sage Ravioli
On butternut squash puree, brown butter/parmesan sauced and fennel frond/orange salad
Main Course
Avignonesi Vino Nobile Di Montepulciano, Tuscany, Italy
Prime Beef 'Wellington'
With foie gras pâté, wild mushroom duxelles, creamed spinach and Périgord black truffle sauce
Dessert
Royal Tojaki, Tojaki Aszu, 5 Puttonyos, Hungary
Warm Chocolate Lava Cake
With Madagascar vanilla bean ice cream and passion fruit