rosalie and peter childs

Chef Geoff Van Glabbeck


Amuse
Seared Scallop with White Chocolate Veloute and Caviar

First Course

Roasted Corn Soup with Crab Cake Souffle

Second Course
Barbeque Quail Tamale with Tomato and Avocado Salad

Third Course
Pan Seared Halibut with Lobster Succotash and Parsnip Slaw

Fourth Course
Dueling Beef: Roasted Tenderloin on Goat Cheese Creamed Spinach with Port Jelly and Short Rib with Crispy Grits and Caramelized Pearl Onions

Fifth Course
Orange, Orange, Orange: Orange Crème Brulee, Chocolate Orange Panna Cotta, Grand Marnier Sorbet

Friandise
Lemon Verbena White Chocolate Truffle
Prickly Pear Gelees

Wine pairings by certified Sommelier Gary Vance