Amuse Bouche (Bacon with Meyer Lemon Jelly), Bread, Hor D'oeuvres (Sturgeon Mousse)
Sparkling Wine, Hor D'oeuvres, Truffled Hamachi Tartar (Avocado, Lemon and Pea Shoot Emulsion)
Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Lemon, Ragout of Burgundy Snails with Warm Fennel Panna Cotta and Parsley Puree
Slow Poached Lobster (Lemongrass, Sweet Basil and Tamarind Gel), Noisettes of Red Deer (Huckelberries, Oyster Mushrooms a Parsnip Tart)Pan Roasted Beef Tenderloin (Maitake Mushrooms, Potato Gratin and Bone Marrow)
Soufflé Grand Marnier with Fresh Berries, Chocolate-Coconut Terrine with Chocolate and Crisp Caramel, Passion Fruit Pâte De Fruit
