Amuse Bouche: Buckwheat Blinis with Faux Salmon Caviar, Crème Fraiche and Chive
First Course: Fish Soup with Red Snapper and Mussels; Fennel, Orange, Saffron and Tomato
Second Course: Fried Sweet Breads scented with Cabernet and Oak Smoke, Mustard Greens, Sherry Vinaigrette
Third Course: Slow Braised Beef Cheeks with a Brussel Sprout Puree, Deviled Sauce and Fried Hot House Tomato
Fourth Course: Pluot Sorbet, Micro Mint, Lemon and Thyme Foam
Fifth Course: Braised Leek, Fennel, Cabbage with Sweet Butter Coriander Basted Cod Loin
Sixth Course: Rabbit and Fig Marinated in Red Wine
Seventh Course: Duck a l’Orange with Mushroom and Cranberry Risotto
Eighth Course: Filet Medallions with a’poivre with Cognac and Crème Fraiche
Ninth Course: Comte with Red Wine Pear Jam, Roquefort with Black Pepper Candied Walnuts, Warm Camembert with Honey
Tenth Course: Black Fig and Lemon Flaugnarde