Victoria and Albert's

• First Course (Amuse-Bouche)

• Imperial Caviar with Alaskan King Crab
   

   2  2

• First Course Enhancement

• International Caviar Tasting (295.00)
  French Siberian Osetra ½-oz 143 or Full oz 285 / American Snake River White Sturgeon ½-oz 130 or Full oz 260 / Royal Belgium Platinum ½-oz or Full oz 235
   

   1

• Second Course

• New Zealand Langoustine
  with Passion Fruit Nuoc Cham
   

   1

• Third Course

• Glacier 51 Toothfish and Nantucket Scallops
  with Dill and Potato Glass
   

   1

• Third Course Enhancement

• Wild Turbot
  with Toasted Capers and Preserved Lemon
  $35.00 

   2  4

• Fourth Course

• Maple-glazed Manchester Quail
  with Chestnut Gnocchi
   

   1

• Fifth Course

• Texas Wild Boar
  with Elote and 'Salsa Verde'
   

   1

• Sixth Course

• Australian Kobe-style Beef Steakhouse Style
   

   1

• Sixth Course Enhancement

• 宮崎牛 Miyazaki Japanese Beef
  $60.00 

   1  3

• Seventh Course

• Selection of Cheese from the Market and Vanilla Gelato with Plum Compote and White Chocolate
   

   1

• Dessert Course

• Trinitario Chocolate Mousse and Avocado Gelato
   

   1

• Non-Alcoholic Beverages

• Sulawesi Island Coffee by Joffrey’s™, Tea, and Friandises