Grass fed sirloin with creamy polenta, caramelized cabbage, baby carrots and asparagus. Dinner begins with Lobster Gazpacho with chive oil and saffron foam. Second course is compressed watermelon salad with pickled rind and micro greens. Dessert is a chocolate hazelnut torte with mint paint.
Compressed watermelon with micro greens, chevre, mint vinaigrette, pickled watermelon rind and dark chocolate sunflower seed pits
Lobster gazpacho with chive oil and saffron foam
Medium rare filet atop creamy polenta and a demi. Braised cabbage, baby carrots and asparagus
Decadent dark chocolate and hazelnut torte with green tea ice cream and a mint paint.