PASSED HORS D'OEUVRES
Quail Egg and Ossetra Caviar

Oyster, Champagne, Passion Fruit

Foie Gras Parfait with Strawberry

Tuna Tartar, Seaweed, Crispy Rice

Tomato Hyssop Emulsion

Carrot-Ricotta “Tartlet”, Cilantro

Krug Grand Cuvée 172ème Édition

MAINE LOBSTER SALADE "CHAUD-FROID"
Peaches, Lemon Verbena, Romaine Spears
Pickled Spruce tips and Alyssum

Krug Clos d'Ambonnay 2006

GRILLED KAMPACHI
Pink Peppercorn-Cumin Braised Carrots, Nettles, “Sauce Angevine’’

Krug 2011

OHIO ROASTED VEAL TENDERLOIN
"Choisy", Sweetbread, Early Chanterelles,‘ ’Zucca’’ Pasta, Sauce ‘’Forestière’’

Krug Rosé 28ème Édition

OISHII STRAWBERRY

Pine Needle Crème Légère
Strawberry Confiture, Caramelized Arlette

AFTER DINNER
Krug Grande Cuvée 169ème Édition en magnum