An evening worth remembering. Every detail considered.
Japanese A5 Wagyu, truffle jus, pommes soufflées.
Atlantic lobster, cognac cream, Oscietra caviar.
Hand-rolled pasta, 24-month parmesan, fresh black truffle.
Aged meats, artisan cheeses, honeycomb, toasted brioche.
Half dozen, spinach, hollandaise, parmesan gratin.
Yellowfin tuna, avocado, ponzu, sesame tuile.
Herb-crusted, dauphinoise, rosemary jus.
Wild halibut, fennel, citrus, saffron butter.
Gin, Campari, sweet vermouth, orange bitters.
Three rare single malts, tasting notes provided.
Louis Roederer Brut, per glass.