Tonight’s Dinner

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 [...]