Mise en Bouche

Homemade Smoked Salmon & Gravlax, Quail eggs and Kolikof Caviar

FIRST COURSE

Sea Urchin custard with Maine Lobster & Blue Crab

SECOND COURSE

Duck confit & chestnut raviolis “Vin Jaune” duck broth

THIRD COURSE

Chilean Seabass blood orange & raspberry infused olive oil

Main Course: please choose one

Roasted rack of lamb mustard herbs crust lamb jus vegetable terrine

Or

Pennsylvanian veal filet truffle veal jus butternut squash gnocchi

Or

New Zealand Venison Tournedos Port Black currant reduction celery root

Dessert

Coconut “Declination” – Chocolate Caramel “Inspiration”

Chocolate truffle

Price: $124.00 per person + tax + gratuity

"Consuming raw or undercooked food may potentially cause a food -borne illness"