Victoria & Albert's Menu
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- 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
