Amuse bouche: heirloom tomato shots
Peels cherry heirloom tomato, tomato consommé, basil, sea salt

1st course: fresh ricotta agnolotti
Black truffle and corn fondue, Parmesan tuile

2nd course: Surf&Turf
Sous-vide prime fillet,
Butter poached lobster tails, seasonal
Vegetables, potato purée, red wine beef jus

3rd course: espresso infused molten chocolate cake
Espresso ice cream, chocolate sauce
Other Infomation

Hello Brian,
Here is a menu proposal based on your meal request. Let me know what you think. I’d be happy to make any changes to suit your taste and guest needs. I don’t have a photo of the espresso version of the dessert so I’ve included a similar dessert for you to get a sense of my style.


Meal for on 01 January 1970