64 Duet Plates Roasted Filet of Beef and Maine Lobster Tail Mashed potato, grilled asparagus, Heaven’s Honey carrot, steak au poivre sauce (NF, GF) New York Strip and Citrus Poached Prawns Whipped potato, broccoli, maitake mushroom, Bordelaise sauce (GF, NF) Roasted Filet of Beef and Wild Bass Truffle celeriac purée, Cipollini onion, caulilini, roasted garlic demi-glace (NF, GF) Slow Roasted Salmon and Poached Lobster Tail Cauliflower gratin, tricolor baby carrot, lobster beurre blanc (NF, GF) Vegetarian and Vegan Entrées Vadouvan Braised Chickpeas Swiss chard, San Marzano tomatoes, pickled apple, shishito peppers, frisée and apple salad (V, VE, DF, NF, GF) King Trumpet Mushroom and Quinoa Butternut squash purée, kale, roasted shallot and date vinaigrette (VE, NF, GF) Wild Mushrooms and Greens Goat cheese potato terrine, truffle Greek fricassée sauce (GF, V, NF) Kohlrabi “Scallops” Chinese forbidden black rice, mushrooms, sour apple gel, mustard caviar, miso carrot sauce (VE, NF) Butternut Squash Risotto Brown butter, sage, Parmesan crisp (V, GF, NF) Carrot & Asparagus Risotto Crispy carrots, mascarpone, pecorino (V, GF, NF)
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