Chinese Imperial Banquet

Menu

Hors d’Oeuvre

Dezhou Braised Chicken with Foie Gras, Black Garlic, and Fried Sweet Potatoes

Poached Shrimp with Acorn Squash, Black Bean–Lemon Sauce, and Dill

Smoked Scallops with Uni Mousse, Roe, Rum–Cilantro Sauce, and Milk Bread

Dinner

Shark Fin > Mock Shark Fin with Peking Duck Broth, Pickled Mushrooms, and Flowering Garlic

Snowy Palm > Poached Monkfish with Jinhua Ham, Shiitake Mushroom, Black Moss, and Baby Bok Choy

Golden Eyes and Burning Brain > Pan-Seared and Simmered Tofu with Liver-Infused Chinese Sausage, Five-Spice, Bean Paste, and Garlic-Crusted Calf's Liver

Bird’s Nest and Leopard Fetus > Okinawa Potato with Baby Winter Vegetables, White Abalone Sauce, and Sea Cucumber 

Rhinoceros Tail > Tangerine Beef–Style Slow-Cooked Boneless A5 Wagyu Black Beef Short Ribs

Monkey Brains > Salt-and-Pepper Sweetbreads with Jalapeño, Toasted Garlic, Crispy Rice Noodles, Forbidden Black Rice, and Chinese Broccoli 

Imperial Duck > Tea-Smoked Duck with Oat Cake, Braised Peanuts, Charred Scallions, and Osmanthus Honey Glaze 

Egg Tart > Lychee–Coconut Egg Tart 

A selection of fine wines will be served with this dinner.