AMUSE BOUCHE

SEARED DIVER SCALLOP

Smoked Trout Caviar, Meyer Lemon Beurre Blanc
Belvedere Lemon-Basil French 75

FIRST COURSE

OYSTERS AND CAVIAR

Pear and Apple Mignonette, Tsar Nicoulai Caviar, Crème Fraiche, Fresh Chives
Moët Chandon ”Impérial” Brut Champagne

SECOND COURSE

SEARED MAPLE LEAF FARMS DUCK BREAST

Caramelized Red and Golden Beet Chutney, Orange Gastrique
Ruinart “Blanc de Blancs” Brut Champagne

THIRD COURSE

KING CRAB AND CHILEAN SEA BASS WELLINGTON

Wild Mushroom and Baby Spinach Duxelles, Crustacean Velouté
Ruinart “Rosé” Brut Champagne

FOURTH COURSE

TOURNEDOS OF BEEF WITH TRUFFLES AND FOIE GRAS

Herb Whipped Potatoes, Baby Vegetables, Sauce Perigourdine
Champagne Dom Pérignon 2012

DESSERT

CLASSIC BANANAS FOSTER