AMUSE BOUCHE
- Pan Seared Foie Gras
- Mango-Berry Compote, Brioche Toast Sancerre, Henri Bourgeois, Les Baronnes, 2016, Loire Valley, France
SALAD
- Honey Roasted Beetroot and Goat Cheese
- Micro Greens, Candied Walnut Albarino, Rias Baixas, Galicia, Spain
APPETIZER
- Five Spiced Sea Scallop
- Fennel & Apple Salad, Passion Fruit Vinaigrette Viognier, 2014, D’ Arenberg, The Hermit Crab, South Australia
INTERMEZZO
- Cucumber & Riesling Granita
MAIN COURSE
- Butter Poached Spiny Lobster
- Sweet Potato Gnocchi, Truffle Green Peas Sauce, Caviar Chardonnay, Eikendal, 2015, Stellenbosch, South Africa
- Beef Wellington
- Smoked Celeriac Puree, Thyme fondant Potatoes Cabernet Sauvignon, Arrowood, 2014, Sonoma County, USA
DESSERT
- Passion Fruit and White Chocolate Cheesecake
- Guava Sorbet, Dried Pineapple Conundrum, 2015, Caymus, California, USA