Hors D'Oeuvres — Spinach and French Combozoia Brulee, Seared Ahi Tuna, Spicy Tobiko Caviar, Cilantro Oil, and Pine Nuts, Seared East Coast Lobster Medallions, Diced Mini Organic Cucumber, Wasabl Coulis, Caviar Sriracha and Ponzu Sauce, Lobster Broth, Medallion of Lobster, Potato Gnocchi, Tarragon Crème Fraiche, Organic Spiced Red and Golden Beets, Baby Arugula, French Goat Cheese, Radicchio, Truffle Oil Vinaigrette, Chilean Seabass. Corn Arborio Rice, Braised Organic Leeks, Golden Pear Cherry Tomatoes W/Dill Butter, Natural Tenderloin Beef Tartar, Togged with Quail Egg. Garnished with Truffle Oil Vinaigrette Organic Watercress, Sliced Pear, and Pine Nuts, Beef Bone Marrow Broth, Braised Sweetbread, Herb and Roasted Garlic Ragout, Meyer Lemon Sorbet, Orange Zest, Australian Rack of Lamb, Burgundy-Apricot Nappage Pearl Onion Confit, Fresh Fava Beans, Mint Gelatin...
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