Appetizers
Hudson Valley Foie Gras
Duck confit ravioli quail egg
Roasted Heirloom Beet Salad
Banyuls vinaigrette
Seafood Mosaic
Shrimp, periwinkles and oysters
Jonah Crab and Mango Salad
Citrus vinaigrette
Soup
Maine Lobster Cream
Entrees
Scallop Crusted Sea Bass
Yuzu broth
Poached Red Snapper
Artichoke puree
Rillette of Rabbit
Wrapped in smoked bacon carmelized brussel sprouts
Petit Filet Mignon
Golden mushrooms sauce
Wild Mushroom Risotto
Shaved truffles
Colorado Lamb Loin
Cuit sous vide byaldi lamb glaze
Dessert
Gelee
Coffee
Confections
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