The Library

Course #1

Choice of:

• Hokkaido Scallops

  Lightly-seared and served with semi-dried japanese amera tomatoes. Wine Pairing: Frescobaldi Rèmole, Bianco, Tuscany, Italy

• Tea-Smoked Sturgeon

  Seasoned and smoked with ground bain de roses tea and puréed celeriac. Wine Pairing: De Bortoli Winemaker Selection, Chardonnay, Victoria, Australia

Course #2

• White Asparagus

  Milk poached with truffle sabayon. Wine Pairing: Famille Perrin Luberon, Blanc, Rhone Valley, France

Course #3

• Tangerine Sherbet

Course #4

Choice of:

• Corn-Fed Chicken Breast

  Poached with truffles and drizzled with a reduction of cooking broth and oriental mushrooms. Wine Pairing: Famille Perrin Ventoux, Rouge, Rhone Valley, France

• Female Salmon

  Sous vide female salmon, served with asparagus, oysters and crustacean velouté. Wine Pairing: Frescobaldi Rèmole, Bianco, Tuscany, Italy

• Wagyu Two Ways*

  Grilled MB5 wagyu tenderloin and beef cheek braised à la chef wai, served with spinach puree and buttered seasonal vegetables. Wine Pairing: De Bortoli Winemaker Selection, Shiraz, Victoria, Australia

Course #5

Choice of:

• Artisan Cheese Platter

  Served with homemade fig marmalade

• Semai Chocolate Fondant

  Served with pistachio tuile, vanilla ice cream and citrus sherbet