Tiramisu

with pan seared scallops in lobster bisque

with arugola and capers

with saffron sauce and arugola salad

with champagne mignonette

with choice of three sauces

with calabrese pepperoncini and chive broth

with asparagus and lobster beggar's purse

with grapefruit and arugula salad

with roasted bell peppers, arugola salad, and prosciutto

dusted with black truffle on a cauliflower puree

with fresh dungeness crab meat

with pomegranate and asiago cheese

with fresh oyster and black truffle

with spicy clams sauce and sliced zucchini

with basil mascarpone sauce

with asparagus culi

with wild boar meat sauce and artichokes

with fresh porcini and ricotta cheese with black truffle fondue

with parmigiano reggiano sauce and black truffle

with wild mushrooms sauce and venison meatballs

with crab crust over sardinian risotto

with lobster sauce and shellfish

with clams and bell pepper compote on sicilian couscous

with lemon sauce over spicy shrimp risotto

with leek fondue

with saffron orange sauce on a bed of crab potato hash

with grill over roasted shallots mashed potatoes

with fresh foie gras and black truffle madera sauce

with roasted potatoes and spicy swiss chard

with barolo wine sauce over mashed potatoes

with lingonberry and mixed green salad

with pistachio crust and chianti reduction

with lemon-caper sauce over florentine spinach