First Course
A Caesar Salad of Brassicas
Petite broccoli, romanesco, cauliflower, poached egg dressing, garlic and parmesan
Second Course
Mussel Soup Billi Bi
Butter poached lobster, young fennel, creme anise and saffron
Intermezzo
Explore the kitchen and visit our interactive chef's tasting stations
Third Course
Agnolotti Pasta with Bobwhite Quail
Roasted warren pears, toasted hazelnuts and bergamot
Fourth Course
Roulade of Wagyu Beef
Tuscan kale, potato-beet gratin and porcini mushroom
Dessert Course
Sweet Potato Pie
Bourbon marshmallows, caramelized pecans and root beer ice cream
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