|
Starters |
| Grilled Tomato Soup
with Feta Cheese & Serrano Sea Bass |
| Mixed Green with
Haricots Verts, Jicama & Red Currant Mango Vinaigrette |
| Crispy Oysters on
Yucca Root Chips with Habanero Honey Aioli |
| Mushroom Crepes
with Baby Squash Salad & Yellow Tomato Orange Sauce |
| Scallop & Crab
Ravioli with Caper Lemon Salad & Morel Sauce |
|
Entrees |
| Salmon with English
Pea Scamorza Risotto & Champagne Fennel Salsa |
| Venison Loin with
Peanut Sweet Potatoes & Huckleberry Port Sauce |
| Roasted Duck Breast
with Cipolline Wild Rice & Apricot Ancho Sauce |
| Beef Tenderloin
with Red Pepper Potato Gratin & Black Truffle Sauce |
| Veal Osso Buco with
Epazote Polenta & Elephant Garlic Dried Tomato Sauce |
| Cabrilla Sea Bass
with Linguine, Morels, Spinach & Lemon Caper Beurre Blanc |
| Duck & Shrimp
with Black Bean Ravioli & Porcini Mushroom Sauce |
| Mixed Green Salad
with Soft Shell Crab & French Hen, Asparagus, Papaya |
| Zephyr Squash,
Plantain, Macadamia & Poblano Goat Cheese Dressing |
|
Desserts |
| Coconut Pineapple
Napoleon with Caramel Tamarind Sauce |
| Blueberry Peach
Tart with Candied Ginger & Cajeta Ice Cream |
| Chocolate Intemperance
with Gold Dusted Berries |
| Mango &
Raspberry Sorbet with Cookies |
