First Courses Cake of Maine Lobster and Crab with
Scallops and Foie Gras
Sauce of Black Truffles
Spicy Japanese Venison Dumplings
Sweet Onion and Red Pepper
Fresh Asparagus and Morel Mushroom
White Truffle Infused Polenta and Cream
Ahi Tuna, Fois Gras Terrine and Maine Lobster
Celery Root Puree and Truffle Sauce
Soup or Salad
Main Courses Alaskan Halibut, Basil Rubbed with Maine Lobster
Heirloom Tomatoes, Himalayan Red Rice, Capers,
Roasted Garlic and Extra Virgin Olive Oil
Alaskan King Salmon, Grilled with Crab Dumpling
Cilantro Infused Cous Cous and Sauce of Hot Gazpacho
Australian Baramundi with Lump Crab
Heirloom Tomatoes, Roasted Peppers, Croutons and Extra Virgin Olive Oil
Free Range Chicken Breast, Goat Cheese filled
and Pecan Crusted
Porcini, Pumpkin and Sweet Onion Rissoto with Roasted Garlic Sauce
Seared Breast of Pheasant, filled with Pheasant Sausage
Gratin of Yukon Gold and Sweet Potato Puree and Sauce of Pommegranite
Rack of Colorado Lamb
Ratatouille Vegetables, Goat Cheese,
Toasted Pecans and Italian White Truffle
