Shellfish Bisque
Lobster, Shrimp And Crab Meat in a Creamy Bisque with Sherry

Cream Of Asparagus Soup
With Crème Fraîche, White Truffle Oil and Parmesan Crisps

Chilled Jumbo Gulf Shrimp
With Cocktail and Louis Sauces

Baby Romaine & Hearts Of Palm Salad
With Caesar Dressing, Avocado, and Roquefort Cheese

Baby Arugula Salad
With Sliced Pears, Endive and Caramelized Walnuts Topped with Parmesan Cheese

Seared Tuna Sashimi
With Somen Noodles, Pickled Ginger, Seaweed Salad and Wasabi Vinaigrette

Escargot & Shrimp En Croûte
Baked In Puff Pastry, with Wild Mushrooms, Herbs and Garlic Butter

Angry Bird
Grilled Barbeque Quail on a Wedge of Iceberg Lettuce, with Roquefort Cheese, Smoked Applewood Duck Bacon and Red Wine Vinaigrette

Bonne Bouche And Beet Salad
Ash-Ripened Goat Cheese Drizzled with Port-Wine Balsamic Reduction

Pan-Seared Chilean Sea Bass
With Celery Root Purée, Warm Apple and Fennel Salad and Champagne Beurre Blanc

Stuffed Lobster Tail
With Jumbo Lump Crab Meat, Ratatouille and Chive Butter Sauce

Pan-Seared Rockfish
With Artichoke Ravioli, Carrots, Pearl Onions and Brown Butter

Seared Venison Strip Loin
Burssels Sprouts with Smoked Applewood Bacon, Whipped Butternut Squash, Blackberry-Port Wine Sauce and Cranberry Compote

Filet Mignon Oscar
With Crab Meat, Asparagus and Bearnaise Sauce

New Zealand Lamb Chops
Rosemary-Cabernet Savignon Sauce, Garlic Mashed Potatoes and Sautéed Broccoli Rabe

Veal Two Ways
Pan-Seared Veal Chop and Veal Sweetbreads with Capers And Lemon Butter

Profiterole
With Vanilla Ice Cream, Chocolate Sauce, and Fresh Berries

Orange-Apricot Cheesecake
With Macadamia and Ginger Snap Cookie Crust

Chocolate Hazelnut Royale
Alternating Layers of Crunchy Praline and Silky Chocolate Mousse, Served with Vanilla Anglaise

Vanilla Bean Crème Brulee

Ice Cream And Sorbets