Toast of the Strip

Menu

• Hors d’Oeuvre
  • Australian Black Truffle–Caramelized Onion Tartlets 
  • Goat Cheese–Pata Negra Lollipops with Fig Vincotto
  • The Spoon > Miso Tuna Tartare with Sake and Kinome Leaves
  • Cheese Gougères with Guérande Salt and Morel Mushroom Cream
  • CHAMPAGNE PERRIER JOUËT GRAND BRUT NV
• Dinner
  • Foie Gras > Sauternes-Infused Foie Gras Terrine with Prosciutto and Artichokes; and Steamed Egg Custard with Spring Vegetables, Honshimeji Mushrooms, and Dashi Broth
  • DOMAINE GUIRARDEL BI DÉ CASAU 2013
  • Butter-Poached Maine Lobster with Calamansi Sabayon, Scallops, Langoustine, Squid Ink Pasta, and Lemon Verbena
  • DOMAINE GUIRARDEL BI DÉ CASAU 2013
  • Roasted Colorado Spring Lamb Loin with Tapenade, White Bean Mousseline, Vine Tomatoes, Coriander Citrus Blooms, and Niçoise Olives
  • SELLA & MOSCA TERRE RARE RISERVA CARIGNANO DEL SULCIS 2010
  • SELLA & MOSCA MARCHESE DI VILLAMARINA CABERNET SAUVIGNON 2010
  • Seasonal Chèvre Trio with Pistachio Cream, Candied Almonds, and Wild Strawberry Blooms
  • MARC BRÉDIF VOUVRAY 2013
  • Raspberries with Ivory Chocolate, Basil, Meringue, and Mascarpone Cream 
  • RENARDAT-FACHE BUGEY CERDON NV
  • Petit Fours