1. Cellophane noodle
salad with lime zest,
accompanied by
bourbon marinated
flank steak in a
tortilla bowl
Sweet and sour glazed
cipollini onions, orange thyme
sous vide duck breast in a
thyme demi sauce, with
roasted herb potatoes

2. Scallop ceviche, cracked filo, pink peppercorns and lime zest. Accompanied by a
honey dill cream cheese sauce

3. Ricotta and mascarpone
stuffed zucchini
blossoms, roasted in
concassed tomatoes and
garlic over a tomato basil
sauce
Pear and pecorino stuffed high
protein tortellinis in a pecorino and
parmesan fonduta sprinkled with
roasted walnuts

4. Seared scallops on a bed of greens,
tossed with a lemon-pepper vinaigrette

5. Seared scallops in filo topped with lemon dill aioli,
on a bed of greens tossed with a white wine and lemon vinaigrette
Caramelized pear with radicchio, tomato, parmesan crusts and hazelnut vinaigrette

6. Carpaccio inspired tuna ceviche with
lime zest and brunoised melon bits

7. Beef tartare with fried puff rice and
extra vecchio 25 year aged balsamic
Lemon and dill
marinated salmon, with
local zucchini and
mushrooms sautéed in a
balsamic garlic reduction

8. Gorgonzola crusted California figs, over port-wine onions and cranberries with a
port-wine and lime zest sauce

9. Cherry panna cotta with dark chocolate and cherry bourbon sauce
Dark chocolate molten lava cake
with ginger gelato and
raspberry sauce

10. Amaretto cheesecake
with port wine reduction
and cherries, and
handmade whipped
cream quenelle with
crushed pistachios
Modernized strawberry
shortcake with
macerated strawberry
puree, fresh strawberries
and a buttermilk biscuit

11. Old fashioned vanilla cake with milk chocolate buttercream filling, fondant and
buttercream roses