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