Pan seared scallops on a bed of soft custard of green peas, parmesan chips

Oysters three ways:
Baked * Ceviche * Au Naturel

Chicken, asparagus, mushroom vol-au-vent with truffle

Lemon green tea mint

Lobster vanilla risotto with bouillabaisse foam and winter greens

Moroccan rub supreme of pheasant with fois gras butter, roasted garlic truffle potatoes and winter greens

Roasted black angus striploin with red wine bordeaulaise, dauphinoise potatoes and winter greens

Carmalized banana chocolate pilone

Fresh cherry panna cotta