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Fresh russian ossetra caviar with creme fraiche and brioche one ounce serving
Cast iron seared foie gras, chef's preparation of the day
Carte blanche selection of french pastries from the dessert trolley
For two or more by pre-order, per person
Darjeeling, green, white or herbal tea
Decaffeinated blend or colombian coffee, espresso, cappuccino
With saffron potatoes & cognac sauce
With meyer lemon & ponzu dipping sauces
With forbidden rice and sweet & sour peppers
Frisee, bacon lardons, coddled egg, pickled red pearl onions and horseradish dressing
Goat cheese, black sea salt & tangerine vinaigrette
Spinach & meyer lemon-mint sauce
Shiitake mushrooms, sticky rice cakes & mango-blood orange gastrique
Pearled root vegetables, white asparagus & lobster-butter sauce, or simply with drawn butter
Extra-large shrimp, san marzano tomatoes & artichoke aioli
Roast cauliflower, crisp capers & champagne creme
Comte cheese & frangelico sauce served with chestnut tempura
With braised winter greens, dumplings and sun-dried plum sauce
With onion jam, trumpet mushroom saute, creamy potatoes & your choice of maitre d'hotel butter or brandy-shallot sauce. Substitute black angus filet mignon $88.00
Glazed shallots & herbed veal demi sauce
With dauphinoise potatoes & glazed carrots, four bone
With dauphinoise potatoes & glazed carrots, four bone