Reception

Fried Shrimp with Lobster Roe Aioli

White Elf Mushrooms with Steak Tartare

Chilled Almond and Mussel Soup

Lucien Albrecht Crémant d’Alsace Brut Rosé

Tartare of Hawaiian Yellowtail with Jicama Milk and Ginger Cilantro Sauce

Roasted Striped Bass with Garlic and Fennel Paste

Creamy Polenta with Octopus Cracklings, Rapini & Extra Virgin Olive Oil

Wood-Roasted Hanger Steak with Cocoa Bean Sauce

Yuca and Onions in Banana Leaves

Bread Salad with Duck Breast and Smoked English Cheddar

Frisée and Truffled Walnut Oil

Pineapple Pound Cake Crisp with Coconut Cream