Tampa, FL

Menu

• Hors d'Oeuvre:
  • Deviled Eggs with Lobster and Smoked Caviar
  • Foie Gras Sliders with Jalapeño Jam
  • Pacific Oysters with Uni Emulsion and Pickled Watermelon Radishes
  • Parmesan Panna Cotta with Wagyu Beef Carpaccio, Arugula, and Smoked Sea Salt
• Dinner:
  • Tuna Tai Chanh with Hawaiian Hearts of Palm, Micro-Arugula, and Passion Fruit–Champagne Vinaigrette
  • Sturgeon Confit with Anson Mills Grits, Clam and Benton’s Smoked Ham Broth, Roasted Watermelon Radishes, Red Mizuna, Whey, and Sorrel
  • Duck Ballotine with Goat’s Milk Camembert, Root Vegetables, Truffles, and Vadouvan Granola
  • 75-Day-Dry-Aged Delmonico Steak with Bone Marrow–Black Trumpet Flan, Fingerling Potatoes, Asparagus, and Black Trumpet–Cabernet Reduction
  • Buffalo Short Ribs with Wild Boar Bacon, Kabocha Squash, and Royal Trumpet Posole; Celery Root, Orange, and Pepita Salad; and Ancho Chili, Black Garlic, and Sage Jus
  • Pistachio Praline with Caramelized Pistachios, Valrhona Nyangbo Chocolate Crème, and Pistachio–Chocolate Macaron
  • A selection of fine wines will be served with this dinner.