Rococo Steak

Amuse Bouche

Gazpacho Verde, Local Herbs, Toasted Almonds

First Course

Seared Ahi Tuna, Mushroom Escabeche, Micro Salad
Francois Montand ‘Blanc de Blancs’, Jura, France

Second Course

Burrata, Compressed Melon, Arugula, Jewel Heirloom,
Watermelon Radish, Balsamic Pearls
Hanzell ‘Sebella’, Pinot Noir, Sonoma Coast, California

Third Course

Grilled Filet of Beef Tenderloin, Yukon Gold Croquette, Foraged Mushrooms,
Roasted Baby Carrots, Mustard Crème, Truffle Carpaccio
Revelry ‘Reveler’, Cabernet Blend, Columbia Valley, Washington

Fourth Course

Chocolate Flourless Torte, Espresso Chocolate Mousse,
White Chocolate Stuffed Raspberries, Black Onyx Sugar
Taylor Fladgate '20yr', Tawny Port, Portugal

Price

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