First

Cognac Lobster Bisque with Egg Nog Cream and Lobster/Corn Fritter

Texas Wagyu Beef Tartare with Osetra Caviar,
Jalapeno/Egg Custard, Gaufrette Potatoes and Horseradish Crème Fraiche

Flash Seared Foie Gras with Amaretto Foie Cannoli,
Pistachio, Ginger Snaps and Quince Jam

Nantucket Bay Scallops with Ricotta Gnocchi,
Brussels Sprout Leaves, Benton’s Country Ham,
Candied Cranberries and Black Truffle Foam

Second

Pan Seared Saint Pierre with Lobster/Tarragon Risotto,
Blistered Rapini and Meyer Lemon Sabayon

Australian Lamb Duo
Double Cut Chops on Spiced Sweet Potatoes
with Braised Shank En Croute and Truffled Lamb Bordelaise

Bone-In Filet Mignon on a Ragout of Wild Mushrooms
with Black Garlic Panisse, Glazed Carnival Carrots and Red Wine Demi-Glace

High Marbled Heritage Farms Pork Chop with Hand Made Tamale ‘Pibil’,
Braised Heirloom Radish, Pickled Cabbage and Natural Jus

Dessert

Mexican Chocolate Tart with Toasted Mallows and Cinnamon Cream
Cranberry Gingerbread Upside Down Cake with Lemon Sauce
Sticky Toffee Pudding Trifle with Egg Nog Pudding and Toffee Crunch