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Deconstructed Smoked Shellfish Chowder
Lobster, Shrimp, Scallops, Clams and Smoked Mussels
Wrapped with Crispy Potato Ring
Served in a Rich Creamy Shellfish Soup
Mixed Greens with Serrano Ham Wrapped Asparagus
With Roasted Red Peppers, Cabrales Blue Cheese
Truffle Oil and Champagne Vinaigrette
Third Course
“Sorbet”
Champagne Dressed Pineapple Sorbet
Fourth Course
“Entrée”
Shredded Braised Lamb Shank Topped with Seared Foie Gras
Served with Apple Cider Ju and Whipped Boniato Potatoes
or
Cornbread Baked Halibut with Tequila- Lime Chipotle Butter
Served with Ambrosia Extreme Makeover
or
Pan Seared Wild Duck Breast and Spicy Strawberry Jam
Served with Apple Smoked Bacon Grits and Grilled Asparagus
or
Cinnamon Smoked Pork Tenderloin Stuffed with Apples
Served with Spicy Smoked Mac and Cheese and Red Onion Marmalade
or
Grilled Venison Tenderloin with Wild Blackberry Demi
Served with Goat Cheese Stuffed Red Zinfandel Poached Pear
And a Bouquet of Root Vegetables
Fifth Course
“Dante’s Divine Dessert Tapas”
“Heaven”
Angel Food Cake Soaked in a Rum Laced Tress Leches
With Cajeta Angel Wings and Maple Chantilly Cream
“Purgatory”
Peanut Butter Mousse
Served with Concord Grape and Cabernet Sauce
“Hell”
Ancho Chile Chocolate Cake
Served with Tequila Spiked Berries
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