Starter:

Sugar Plum Tomato Gazpacho, Marinated Easter Egg Radishes, Heirloom Tomatoes

or

Sea Bass Tartare, Oyster Mayonnaise and Kiwi Granita

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​First Course:

Baked Scallop with Strawberry Sauce Vierge

or

Peppered Salmon with Apple-Celeriac Remoulade, Pastis and Martini Sauce​

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Main Course:

Loin of Halibut, Warm Golden Beet and Radish Salad, Watercress, Saffron Cream

or

American Wagyu Tenderloin, Russet Potato Terrine, Madeira Sauce

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​Dessert:

Ataulfo Mango Mousse, Blancmange, Yuzu-Passion Fruit

or

Amaretto Frangipane with Poached Cherries, Almond Cream, Cinnamon Ice-Cream

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