Hors d’oeuvres

Grilled Oysters with Crab and Lap Chong, Basil Gelato
Roasted Shrimp Gazpacho
Spoons of Maine Lobster and Ripe Melon, Olive Oil and Black Pepper
Duck and Truffle Pizza, Leeks and Baby Herbs
Garlic Olive Tempura – Nanami and Fermented Soy
Domaine Ste. Michelle Blanc de Noir, NV, WA State

Dinner

Olive Oil Poached Bass
Grilled Asparagus, Mashed Vegetable Roots, Popcorn Sprouts
Sweet Chili and Apricots
"Eroica" Riesling, Columbia Valley, WA State

Cucumber and Micro Green Roll
Glazed Citrus, Chive and Pomegranate

Foie Gras Risotto
Shaved Manchego, Truffle
Hunterdon Pinot Noir, Santa Lucia Highlands, CA

Roasted Cervena
Smoked Cheddar & Andouille Mac–n–Cheese
Brussels Sprout Leaves, Bacon Brittle
Toasted Almond Jus
Zin 91 "Old Vines" Dry Creek, CA

Chestnut Custard
White Chocolate brûlée
Robert Pecota Moscato D'Andrea, Napa CA

Saffron Hot Cocoa
Pistachio Madeleines