Five Courses Exclusively Curated by Executive Chef Byron Bondoc
Amuse Bouche
Bluefin Tuna Crudo Spoons
Yuzu Emulsion | Radish | Cucumber | Calabrian Chili
First
Winter Green Salad
Mezze Field Greens | Roasted Beets | Caramelized Pecans | Prosecco Vinaigrette
Second
Hoisin Short Rib Risotto
8 Hour Braised Beef Rib | Maitake Mushroom | Hoisin Glaze | Parmigiano
Third
Espresso Beef Tenderloin and Lobster
Wagyu Rub Filet | Lobster Tail Confit | Potato Puree | Cipollini Pancetta Chutney
Fourth
Dulce de Leche Mousse
Vanilla Cream | Caramel Pearls | Chocolate Shavings