Amuse Bouche
Corn Blinis , Crab salad, caviar, snipped chives
Appetizer
Kumumoto oysters with a smoked tomato sorbet and micro radish sprouts
Soup
New Orleans Seafood Gumbo
Salad
Pork Cheek Rilette with quail egg, mache salad and lemon confit- olive vinaigrette
Entrée
Chilean Sea Bass with lima Beans, yellowfoot mushrooms, Brabant potatoes, and shellfish vinaigrette
Seared Duck Breast with foie gras, Peach-thyme marmalade, dirty rice timbale and sherry-duck jus
Cheese Course
St Andre Brie with golden beet-microgreen salad, walnut brittle
Dessert
Banana fritters with coconut ice cream, kiwi-pineapple relish and mint oil
