Coconut Crab Blini

Osetre & Salmon Caviar

NV Gruet Brut Méthode Champenoise

“Heavenly Beef” in a Honey Soy Glaze

Lobster Ravioli in a Noilly Prat Ginger Sauce

Grilled Foie Gras with a Charroset Mille Feuille

Seven Wellfleet Oysters on-the-Half Shell with Thai Lemon Sauce

Fried Goat Cheese with Roasted Beets & Mâche in a Citrus Vinaigrette

Chicken Miso Consommé

Mesclun with Herbs Salad

Crispy Tuna with Grilled Vegetables in a Bearnaise Sweet Chile Sauce

Pan-Seared Duck Breast with French Beans in a Butternut Basil Curry Sauce

Herb Crusted Rack of Venison with Shitake Risotto & Broccolini in a Port Sauce

Ras El Hanout Marinated Rack of Lamb with Glazed Dried Fruit Rice & Spinach

Pan-Seared Chilean Sea Bass with a Vegetable Spring Roll in a Tamarind Date Sauce

Grilled Filet Mignon with Yam & Potato Gratin & Peas in a Green Peppercorn Sauce

Sautéed Bay Scallops with Sweet Potato Gnocchi & Asparagus in Roasted Garlic Sabayon

Frozen Coconut Soufflé with Strawberry Marmalade

Apple Frangipane Tart with Prune Armagnac Ice Cream

Orange Sorbet in an Orange Shell with a Mascarpone Cream Cannoli

Chocolate Fondant with Espresso Crème Anglaise, a Sablé & a Chocolate Dentelle

aboutmenucontacthome 2011 ABBA RestaurantDesign: Roitman Design