First Course

Smoked Sturgeon “Waldorf” Salad

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Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus

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Prawn Risotto with Fennel and Saffron

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St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

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Oysters on Half Shell with Rhubarb Mignonette

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Honey-Ginger Marinated Black Cod with steamed Bok Choy and Oyster Mushrooms

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Steamed Mussels in a Creamy Curry Broth with Dollarhide Raisins and Mustard Greens

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Seared Scallops on a Shaved Fennel and Green Olive Salad with Blood Orange Beurre Blanc

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New England Clam Chowder in a Celeriac Velouté

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Roasted Sea Bass with Crispy Bacon and Smoky Cherry Tomato served with White Corn Polenta

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