First Course
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ROASTED BABY BEET SALAD
ARTISANAL BURRATA, ARGAN OIL, CANDIED HAZELNUT
-AND- |
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BEET CURED GRAVLOX SALMON
HACKLEBACK CAVIAR, PORT WINE REDUCTION
ROSÉ, BATIC, VIPAVA VALLEY, SLOVENIA 2009 |
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Second Course
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GRILLED CALEDONIAN PRAWNS
CRISPY SUSHI RICE CAKE, SWEET CHILI SAUCE
-AND- |
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DAY BOAT SCALLOPS AND CALAMARI
SQUID INK, ARBORIO RICE, SPANISH CHORIZO
TEMPRANILLO, IBERIAN REMIX, CENTRAL COAST 2008 |
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Third Course
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AUSTRALIAN WAGYU BEEF STRIP LOIN
CELERY RÉMOULADE, WILD MUSHROOMS, PINOT NOIR REDUCTION
-AND- |
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ROASTED MUSCOVY DUCK BREAST
TRUFFLE CELERY MOUSSELINE, HONEY MUSTARD DUCK JUS
CABERNET SAUVIGNON, KAMEN CELLARS, SONOMA 2005 |
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Fourth Course
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ALMOND MILK ICE CREAM FLOAT
PISTACHIO AND ALMOND TORRONE
-AND- |
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SALTED CARAMEL NUT TART
BLACK MISSION FIG COMPOTE, AMARETTI CRUMB
LATE HARVEST MUSCADELLE, VICTORIA, AUSTRALIA NV |
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Main Dining Room $85
Swan Court $95 Wine Pairing $55 the Parallel Tasting Menu is limited to the entire table |
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