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First Course

Ahi Tuna with Shiitake Soy Emulsion and Seaweed Salad

Blue Crab Cakes with Poblano Cream

Oyster Trio with Champagne Mignonette

Goat Cheese Tart with Candied Cipollini Onions and Balsamic

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SECOND COURSE 

Endive Citrus Salad with Blue Cheese and Shallot Vinaigrette

Lobster Bisque with Crème Fraiche

Caesar Salad with White Anchovies

 

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THIRD COURSE 

8 oz. Filet with Robuchon Potatoes and Asparagus and Au Jus

14 oz. Ribeye with Au Gratin Potatoes, Green Bean Almondine, Sauce Bernaise

Airline Chicken Breast with White Beans, Confit Chicken, Root Vegetables and Foie Gras

Lobster Buccatini with Scallops, Tarragon Bacon and Brandy Cream

Pan-Roasted Halibut with Wild Rice Risotto, Lemon Nage and Gremolata

 

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FOURTH COURSE 

Chocolate Trio

Butterscotch Pot de Creme

Apple Pear Crisp

Bread Pudding