$125 Four-Course Menu

(includes full premium open bar until 3am)

First Course

oysters on the half-shell

Second Course

seared diver scallops over

warm snow pea salad with uni sauce

chipotle crusted baby loin lamb chop

over watercress & pear salad

Hawaiian tuna sashimi with taro chips

endive, walnut & dried cranberry salad

with gorgonzola croutons and pear vinaigrette

Main Course

filet mignon with short rib, lobster mashed potatoes,

grilled asparagus & truffled hollandaise sauce

Chilean sea bass with shrimp-risotto cake,

baby bok choi & lobster sauce

shitake & root vegetable ravioli with

artichokes & chanterelle mushroom sauce

warm smoked Atlantic salmon filet with caviar, apples &

sour cream served with fingerling potatoes & haricot vert

roasted duck breast over vegetable quinoa with

caramelized calabaza & 16-ingredient mole sauce

Dessert

double chocolate ganache cupcake with

raspberry sauce & crème anglaise

selection of sorbets & mixed berries