Tonight was a fantastic show of our culinary expertise for those we love. It was a great event and an evening that will be long remembered.

Amuse: Uni Custard, Cauliflower Panna Cotta and Lemon Gelee
1st course: Pork Belly and Langostine
2nd course: Red Snapper "casino" with Herb Bread Crust, Scallop Mousse and Cauliflower Puree
Intermezzo: Orange, Honey and Cardamom Sorbet
3rd course: Hangar Steak with Steak Sauce, Light As Air Gnocchi with Pesto Sauce, and Zucchini
4th Course: Chef Jesse's Molasses Cake with Ginger Ice Cream and Shaved Dark Chocolate

Petit Fours by Andre Chabanel