SHO Shaun Hergatt

Amuse: quail egg topped with caviar and dill, goat cheese with tomato compote, and lobster bisque, scallop topped with a slice of fried garlic.

Starter: sweetbreads served with truffle risotto.

Main course: milk fed veal tenderloin with veal tongue and root vegetables.

Dessert: banana millefeuille with lime mousse served with coconut ice cream.

Decaf cappuccino.

Split bottle of California cabernet sauvignon.