ENTREES
Foie Gras Ravioli
with truffle cream
Oscietra Caviar
With buckwheat blinis
Lobster and Leek Foam
Marinated with orange zest
Duck Foie Gras
with fig jam and grilled baguette
MAIN DISH
Fresh Buttered Scallops
with white celery puree
Pan-Fried Lobster
with mashed sweet potatoes
Braised Ox Tail
with wild rice and lemon zest
DESSERTS
Chocolate and Hazelnut Macaroons
with caramel butter ice cream
Baba au rhum
with lemon drizzle
Lemon Meringue Pie
Destructured