First Course
BEET AND ARUGULA SALAD, GOAT CHEESE, CANDIED PECANS, BALSAMIC VINEGAR OR LOBSTER BISQUE
SECOND COURSE
LOBSTER CAKE WITH REMOULADE OR BRAISED SHORT RIB RAVIOLI
ENTREE
MISO MARINATED CHILEAN SEA BASS OR SURF AND TURF: WAYGU SIRLOIN AND LOBSTER OR CHICKEN PICCATA, LINGUINE, FRIED CAPERS
DESSERT
DARK CHOCOLATE TORTE WITH RASPBERRY COULIS OR HOMEMADE RED VELVET CAKE
