Don’t even ask what it’s going to cost – birthdays come but once a year!
- Amuse-Bouche
- Scrambled Egg with Lime Crème Fraîche and White Sturgeon Caviar
- Oxtail and Foie Gras Terrine with Carrot-Cumin Salad and a Bing Cherry Relish
- Diver’s Sea Scallop with Celeriac Puree, Lemon Confit and a Meyer Lemon Nage
- Maine Lobster with Roasted Beets and a Lobster Pastis Sauce with Sea Urchin Roe
- Hudson Valley Foie Gras with Caramelized Preserved Peach and a Klipsun Vineyard Verjus Sauce
- Columbia River Sturgeon with Hedgehog Mushroom, Brussels Sprouts and a Red Wine-Spicy Bacon Sauce
- Green Darjeeling Tea Infused Sorbet
- Venison Medallions with Green Lentils, Roasted Parsnips and a Laurel Bay Sauce
- Symphony Of Desserts
- Mignardises