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
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Chef Tony personally responds to every inquiry within 2 hours.