first course:
warm borscht, seared scallop,
crème fraîche & red caviar

second course:
radicchio, basil & arugula salad, raspberries and pinenuts, mustard seed vinaigrette

third course choice of:

root vegetable & mascarpone beggars purse,
chive oil & honey parsnip puree

pink peppercorn filet mignon,
roquefort pommes anna, port glace

roasted dayboat halibut, smoked paprika butter, crawfish rice cake

fourth course made to share:
milk chocolate raspberry tartlett,
house made truffles, cheesecake potstickers