Gravlax with Salmon Roe

Maine Crab with Coconut Dipping & American Sturgeon Caviar

Bay Scallop Carpaccio with a Citrus Basil Dressing

Babaganoosh Ravioli with “Tabouleh” Vinaigrette

Seven Oysters on-the-Half Shell with Thai Lemon Sauce

Brie Tempura with Cherry Tomato Confit & Micro Arugula

Grilled Foie Gras & Caramelized Poach Quince with Port Glaze

Chicken Consommé with Julienne Vegetables

Salad Greens & Micro Kolrabi with a Carrot Ginger Miso Vinaigrette

Grilled Tuna with a Thai Spring Roll in a Tamarind Sauce

Native Shellfish in an Aromatic Spiced-Infused Coconut Broth

Spiced Marinated Rack of Lamb with Fillo Caponata and Three Mediterranean Sauces

Grilled Filet Mignon with Glazed Pearl Onions, Oyster Mushrooms & Asparagus in a Red Wine Marrow Sauce

Pan-Seared Halibut with Endives, Shitake Mushrooms & Grapefruit in a Grapefruit Tarragon Beurre Blanc

Pan-Seared Duck Breast with Cauliflower Potato Purée and Honey Braised Cabbage in a Juniper Port Sauce

Chocolate Bombe with Vanilla Ice Cream & a Fresh Berry Sauce

Spiced Infused Winter Fruit Salad with Coconut Sorbet & a Coconut Tuille

Pistachio Crusted Frozen Orange Mousse with Fresh Orange in a Gran Marnier Sauce

Espresso Custard Cup with a Carmel Rum Sauce & Roasted Coffee Beans with Shaved Chocolate