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Victoria & Albert’s Menu
Dinner
First Course Options
Amuse-Bouche- Soft-poached Quail Eggwith German Osetra Caviar
Chicken Liver Terrine- Cauliflower Panna Cottawith Siberian Caviar
Kabocha Squash Ravioli
Second Course
Maine Lobsterwith Herb Aïoli and Miniature Greens
Third Course
Cold “Smoked” Niman Ranch Lamb with Fuji Apple and Curry Dressing
Fourth Course
Sake-Soy Marinated King Salmonwith Bok Choy and Soy Beans
Fifth Course
Poulet Rouge “Oscar” with Alaskan King Crab and Jumbo Asparagus
Sixth Course
Marcho Farms Veal Tenderloin with Truffle Bread Pudding
Seventh Course
Dry-aged Prime Strip Loinwith Smoked Garlic-Potato Purée
Eighth Course
Selection of Cheese from Our Trolley
Ninth Course
Blood Orange Timbale with Array of Fruits on a Raspberry Veil
Tenth Course
Peruvian Chocolate Cylinder with Elder Flower Sauce Chocolate and Navan Bubble
Beverages
“Celebes” Coffee
Tea
Friandises
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