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First Course

Imported hamachi with shishito peppers and togarashi
or
Quartet of oysters with spicy melon mignonette

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Second Course

Asian pear salad, lavender vinaigrette, toasted almonds
or
Manhattan chowder

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Third Course

Seared scallops, sweet corn and leek risotto, guajillo essence
or
Skillet roasted salmon, melange of shitake mushrooms, artichoke hearts, bloomfield spinach

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Finale

Duet of chocolate terrine and broken truffles with godiva sauce
or
Steamed lemon souffle, fresh raspberry jam, butter cookies