Anise crème fraîche and caviar
Pastrami Beef tongue, stone ground mustard glaze on a crostini
Moroccan Glazed Shrimp
Truffled crab salad in a Granna Padano tuile
Kobe Beef sliders
First Course
Lobster risotto with scallions and nage
Second Course
Lobster risotto with scallions and nage
House made smoked duck prosciutto, cinnamon toast
Third Course
Slow roasted breast of Long Island Duckling
Black trumpet mushroom parfait, oven roasted baby grape tomatoes
Fourth Course
Bordeaux Braised Beef Short Ribs
Porcini gratin, caramelized sweet onions and natural reduction
Dessert
Assiette of desserts: Miniature Apple Tart Fine,
Miniature Passion fruit Crème Brulèe and Caramel-Praline Ice Cream
