Amuse Bouche & Champagne First Course (choose one) Stone Crab Claw (Worcestershire Mustard Sauce, Jumbo Claw, Lemon) Tuna Tataki (Aji Crema, Bubu Arare, Smoked Salt) Foie Gras Mousse (Fig Jam, Shaved Crostini, Bruleed Fig) Caviar Course (OPTIONAL UPGRADE COURSE) Beluga Caviar (Bone Marrow Butter, Brioche) Bread Service Sourdough & Sesame Loaf (Duo of Butters) Second Course (choose one) St. Augustine Clam Chowder (Tomato, Datil, Potato, Clam Fritter) Scampi a la Plancha (White Wine, Charred Citrus, Smoked Paprika) Wagyu Meatball (Fresh Ricotta, Florida Cranberry Chutney) Third Course (choose one) Oxtail Wellington (Chateaubriand, Oxtail Pate, Demi-Glace, Local Mushrooms) +$$ Tableside Shaved Black Truffles King Crab Legs (Creole Crab Butter, Charred Lemon) Black Cod (Confit Butternut, Cane Syrup Glaze, Shallot Hay) Seared Scallop Etouffee (Black Roux, Rice Pilaf, Jumbo Lump) Family Style Sides Bacalo Whipped Potatoes, Poached Asparagus & Cured Lemon Aioli, Maque Choux & Corn Mousse Fourth Course Champagne Sabayon (Yellow Passionfruit, Mango, Pavlova) Figgy Date Pudding (Fresh Fig, Toffee Ice Cream) |