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 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

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