Five Course + Amuse Bouche

FIVE COURSES + AMUSE-BOUCHE

Amuse. Oysters Rockefeller

Baked with spinach, bacon, Pernod cream and parmesan, served in shell

I. Lobster Bisque

Maine lobster, tarragon cream, cognac, fennel microgreens, toasted sesame oil

II. Seared Scallop Crudo

Day-boat scallop, yuzu ponzu, cucumber ribbons, tobiko, chili threads

III. Butter-Poached Lobster Tail

Truffle risotto, roasted maitake mushrooms, fresh herbs

IV. Herb-Crusted Rack of Lamb

Pistachio-herb crust, pomegranate reduction, roasted root vegetables, rosemary au jus

V. Lavender Crème Brûlée

Candied lemon zest, fresh blackberries, edible gold leaf

Check your date availability