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Appetizer

Oysters and Pearls

Sabayon of pearl tapioca with island greek oysters

White Sturgeon Caviar

First Course

Chantenay Carrot Tofu

Hawaiian Heart of Peach Pea and Lime

Main Course

Slow Cook Fillet Of Pacific Yellowtail

Compress Cucumbers, Avocado Mousse, And Garden Celery

Dessert

Chocolate Soufflet

Strawberry and Vanilla Sorbet

Wine

White: Reisling Chardonnay

Red: Mary Rivers, Pinot Noir, Sonoma Coast