"Esteemed Guests. Here's your fourth course of the evening, Appetizers"
Tim signaled the waiters. The waiters placed the dish in each front of them and refilled their glasses with water. The dish was served on angular black stoneware bowl that enhances the sensation of flavors. The rough sandpaper texture of the bowl heightens the taste of the dish.
"Taking things into a whole new level. This here is our outrageously indulgent surf and turf appetizer. A palm-sized Raw Wagyu Beef Tartare imported from Japan mixed with Bluefin Tuna Tartare. Topping the tartares are Osetra Caviars along with edible 24 Karat Gold Flakes and edible flowers. The flowers were an assortment of Marigold, Chamomile and Daisy. Incorporated with a rich and earthy hearty pâté of Faux Gras, an alternative for Foie Gras. A paste made from the combination of Walnuts, Mushrooms, Rosemary, Thyme, Sage and Beetroot Puree. The whole dish will be perfected by White Truffle Shavings"
