Le menu conçu par Wolfgang Puck avec Lee Hefter, Thomas Boyce et Sherry Yard est ainsi rédigé :

Duo of foie gras, pastrami in rye crisp with apple-mustard, seared wit apricot chutney, roasted pear and toasted hazelnuts

Osetra caviar, smoked sturgeon croquette with shellfish emulsion

rabbit, pork and veal tortellini in celery apple brood

pan roasted Dover sole, Maryland crab and Japanese Matsutake mushrooms

selection of artisanal cheeses toasted walnut bread

pink lady apple caramel pudding cake.