Lobster & Lump Crab Bisque with Lime Dill Crème Fraîche 

Garlic Butter Sautéed Snails on Angel Hair Pasta
Fresh Basil, Crushed Hazelnuts, Sun Dried Tomatoes & Spinach 

Sea Scallops on a Bed of Steamed Leeks, Spinach & Bacon
Lemon Infused Vouvray Beurre Blanc 

Lump Crab Cakes with Violette Crème Fraîche

 Sesame Seed Seared Ahi Tuna
Wasabi Miso Sauce & Asian Cucumber Slaw

Third Course

Pistachio Crusted Sea Bass
Lobster Dill & Lime Sauce

  Herb Seared Salmon with Poached Sea Scallops
Caper Dill Lobster Sauce

 Blackened Mahi Mahi with Grilled Shrimp
Apple Cashew Butter

 Crisp Peppered Grouper Topped with Lump Crab
Curried Banana Cream

 Sesame Seared Hawaiian Hebi over Bean Sprout & Sesame Risotto
Citrus & Caramelized Ginger Sauce

 Rosemary Seared New Zealand Lamb Rack
Himalayan Red Rice Risotto
Cabernet Shallot Balsamic Demi Glace

 Szechuan Peppercorn Seared Filet Mignon
Grilled Sautéed Portobelo Mushroom
Cognac and Wild Boar Bacon Demiglace
Topped with Horseradish Béarnaise

 One Large Florida Lobster Tail (20 oz) Thermidor Style

 Split Lobster Tail (10 oz) Thermidor Style & Szechuan Peppercorn Filet Mignon

 Pan Seared Escalope of Veal with Shallots & Portobelo Mushrooms
Prosciutto, Fontina & Madeira Infused Veal Glaze

 Crisp Roasted Duckling with Plantain Relish
Ancho Bosc Pear Coulis

 Veal Rib Chop over Madagascan Vanilla Risotto
Balsamic Shallot Cabernet Reduction

Fourth Course