Luncheons & Dinners
1st COURSE
baby lobster tail topped with avocado salsa and lemon créme fraiche foam
beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil
thinly sliced topped with lime and soy reduction molecular caviar
3rd COURSE
stuffed with italian plum pudding and amaretto sauce
served with chef AARON's famous potato gratin and Mediterranean grilled vegetables
caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables
white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables
2st COURSE
sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette
baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul
watercress and carrot with jicama, walnuts, apples, curry vinaigrette
4th COURSE
warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream
mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes
French miniature version of gourmet opera, tiramisu, and éclair desserts
