Apéritif
Pan-Seared Scallops, roasted bell pepper puree and Caviar
A glass of Champagne
Appetizers
Pan-Seared Scallops with Roasted Red Bell Pepper Puree and Caviar with Champagne Vinaigrette
(Alternative: Avocado with Grapefruit and Micro greens Salad with Dragon Fruit Vinaigrette)
Main Course
Risotto with Roasted Butternut Squash and Caramelized Red Onions, Shaved Parmesan
Pan Seared Salmon with Mashed Potatoes and Pickled Papaya Leek Relish
Grilled Ribeye Steak with Grilled Vegetables and Pan Roasted Potatoes
Dessert
Mint and Lime Panna Cotta with Blackberries
Orange Olive Oil Cake with Mixed Berry Reduction and Devonshire Custard
Cherry Frangipane Tart with Chocolate Sauce
Dessert Wine
Sauternes: 2016 Petit Giraud, Sauternes, France