Hors D’oeuvres
Grilled Baby Prawns with Spicy San Francisco Cioppino Dipping Sauce

Shaking Beef Bites 

Seared Marinated Beef Cubes, Pepper Ribbons, Petite Herbs and Toasted Sesame Seeds
Spanish Mahon and Roasted Sweet Pepper Panini
With Lemon Zest Aioli and Nicoise Tapenade
Lemongrass Grilled Chicken and Fried Rice Cabbage Pillows
with Japanese Dipping Sauce
Citrus Marinated Kanpachi Ceviche with Creamy Avocado Mousse, a Crisp Wonton Nest and Baby Greens
Roasted Celery Root Soup, Smokey Brioche Migas and Bruleed Cumin Cream 
Asian Style Roasted Duck and Glass Noodles served in Appetizers Cones with Shoyu Braised Shitakes, Fresh Water Chestnuts and Daikon Sprouts 
Shepard’s Pie Spoons
Spiced Ground Lamb and Vegetable Sauté and Whipped Mashed Potatoes 
Moulard Duck Foie Gras Tourchon served on Toasted Brioche with
Cranberry Pecan Chutney and Spicy Mustard Greens
Pepper Scented Dungeness Crab Salad atop Sweet Yellow Corn Pudding
Crepe Wrapped Pig in a Blanket
Crisp Pork Belly with Jufran BBQ Sauce and Asian Slaw

 

Dinner One
Salad of Marinated Baby Beets with fresh Hearts of Palm Tartar, Savory Fennel Pollen and Mixed Baby Lettuces
Seared Cumin Scented Diver Scallops, Sweet Corn Pudding
And Roasted Red Pepper Ribbons
Crisp Pan Roasted Duck Breast with Caramelized Mission Fig and Balsamic Duck Glazed Yukon Gold Potato Puree, Glazed Baby Root Vegetables and Sautéed Forest Mushrooms
Churros and Chocolate
Cinnamon Infused Dark Chocolate Served with Churros tossed in Cinnamon Sugar

 

Dinner Two
Roasted Heirloom Pumpkin Soup, Curry Mousse and Spiced Pepitas
Grilled Herb Marinated Prawns, Spanish Olive Tapenade and Ajo Blanco Sauce
Herb Crusted Rack of Lamb, Fennel Scented Potatoes Anna, Glazed Baby Carrots, Grilled King Trumpet Mushrooms and Lamb Jus Asian Pear “Risotto”
Asian Pear “Rice” sautéed in Butter, Rum and Cinnamon and topped with Dollop of Crème Fraiché

 

Dinner Three
Yukon Gold Potato Blinis, American Sturgeon Caviar with Eggs Mimosa
Mixed Baby Lettuce Salad, Confit Orange, Fresh Hearts of Palm, Slivered California Dates and Spiced Pecans with Banyuls Vinaigrette
Caramelized Sweet Onion Bisque with Mahon and Creamed Garlic Crouton and Herb Infused Extra Virgin Olive Oil
Tourchon of Moulard Duck Foie Gras, Toasted Brioche Points, Cranberry Tarragon Chutney and Spicy Mustard Greens
“Surf and Turf"
Poached Atlantic Lobster Tail and Roasted Petite Fillet, Truffle Scented Pomme Puree, Glazed Seasonal Vegetables, and Sauce Mignonette
Mint Chocolate Soufflé with Coffee Crème Anglaise and Assorted Mini Truffles