Victoria and Albert's

• First Course (Amuse-Bouche)

• Imperial Caviar with Alaskan King Crab
   

   2  2

• First Course Enhancement

• Galilee Osetra Caviar (1/2 oz or 1 oz Market Price)
  with Traditional Garnishes
   

   1

• Second Course

• New Zealand Langoustine
  with Passion Fruit Nuoc Cham
   

   1

• Third Course

• Glacier 51 Toothfish
  with Dill and Potato Glass
   

• 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'
   

• 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