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| Ahi Tuna Onion Seed & Corum-crusted with Wasabi Cloud | |
| Baked Escargot with Shitake Mushroom | |
| Roasted Garlic Hummus with Kalamata Olive Naan | |
| Pommery Brut Champagne | |
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| Chilled soup of Asparagus and Sweet Pea with Jumbo Lump Crab | |
| Joseph Phelps Sauvignon Blanc | |
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| Tandoori Quail | |
| Stuffed with Mission Fig, Black Currants and Pine nuts | |
| Served atop Baby Spinach with Port Wine Reduction | |
| Rosenblum Kathy’s Cuvee Viognier | |
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| Tandoori Halibut | |
| Watermelon Curry on a bed of Saffron Rice Pulao | |
| Albert Mann Alsace Gewurztraminer | |
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| Fresh Lychees soaked in Gewurztraminer | |
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| Tandoori Duck | |
| with Orange Marmalade, Aloo Methi and Corn Bread | |
| Testarossa Sleepy Hollow Chardonnay | |
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| Pistachio Kulfi | |
| Paul Jaboulet Muscat de Beaumes de Venise | |
| 70/per person | |
| 125/per person with wine | |