Appetizers


Seared Ahi Tuna Wrapped in Phyllo Pastry
With tomato confit and aubergine caviar

 

Seared Scallops
With quail eggs and sugar snap puree on micro greens

 

Duo of Salmon and Yellow Fin Tuna Tartar
With crème fraiche and caviar

 

Heirloom Tomato and Goat Cheese Tart
With micro greens

 

Roasted Pumpkin Ravioli
With sage butter sauce

 

Alaskan King Crab Mille Feuille
With fennel puree and saffron sauce

 

Beef Carpaccio
Thin sliced beef, fried capers, fresh arugula and mustard horseradish dressing

 

Balsamic Marinated Portobello Mushrooms and Goat Cheese Tower
With pesto oil and sun dried tomato compote

 

Red Wine Poached Foie Gras Torchin
With poached bosc pear and pear-shallot jam

 

Panko Crusted Crab Cake
On grilled tomato with seaweed salad and Asian remoulade


Marinated Jumbo Shrimp and Scallop
With grilled asparagus and citrus vinaigrette

 

Grilled Fig and Radicchio
On a rosemary skewer with balsamic and cherry tomato salad