Victoria & Albert's Menu

• Ohio Tomatoes and Costa Rican Hearts of Palm with Char-Grilled Cuttlefish
• Long Island Duck with Galia Melon, Grains of Paradise and Minus Eight Vinegar
• Iranian Osetra Caviar with Traditional Garnish
• Kurobuta Pork Tenderloin on a Corn Cake and a Cherry Cider Reduction
• Poulet Rouge with Wild Mushroom Ragoût, Truffled Egg and Porcini Sauce
• Pan Roasted Foie Gras and Georgia Peach Tart with Mostarda di Cremona
• Tempura Crab Stuffed Squash Blossom with Violette Mustard
• King Salmon with Bamboo Rice Blend and Coconut Curry Sauce
• Minnesota Elk Tenderloin with Rainbow Marble Potatoes and Roasted Beets
• Colorado Lamb with Potato Gnocchi and Summber Vegetables
• Grilled Prime Angus Beef with a Gorgonzola Potato Crouton and Port Wine Jus
• Duet of Australian "Kobe" Beef Tenderloin and Short Ribs
• Comté Saint Antoine, Fourme D' Ambert and Juliana
• Tropical Fruit Gelato with Micro Garden Mint
• Pyramid of Tanzanian Chocolate Mousse
• Orange-Scented Mascarpone in a Chocolate Nest
• Hawaiian Kona Chocolate Soufflé
• Caramelized Banana Gâteau
• Vanilla Bean Crème Brûlée
• Grand Marnier Soufflé