Breakfast… A trio of poached eggs (hen, duck, and quail), hollandaise, chilled asparagus, sourdough toast Lunch… Lobster 3 ways… Spicy lobster consommé, foie gras mousseline, botrytis gelee Chilled lobster salad, hearts of palm, artichoke hearts, persimmons dressing Lobster ravioli, sauce Americaine 3 kinds of cookies with melon sorbet Cocktail Hour… 3 kinds of oysters with 3 very different sauces Dinner… A trio of baby salads of the season Lamb 3 ways; Ancho glazed lollipop

Breakfast… Oueff en cocotte- eggs poached in cream with Parmesan and shaved black truffles Fresh warm baguette Camembert and jam Lunch… Salad Nicoise Monte Cristo sandwiches with pommes frittes Melon sorbet, ginger tuille Mint and citrus spritzers Cocktail Hour Moules Mariniere Dinner… King Crab and chevre soufflé Bouillabaisse, sauce rouille Warm tart tatin with vanilla lavender ice cream

Breakfast Challa French Toast, warm strawberry compote Eggs to order Whatever else you might want Lunch Grouper ceviche with tequila, lime, cilantro Conch Salad Conch Fritters Grilled fingerling potatoes Key lime cheesecake Cocktail Hour… Sushi and sake bombs Dinner… Thai style green papaya salad, lime dressing Seared snapper, panang curry sauce, grilled pineapple Mangos and sticky rice

Champagne brunch… Seasonal fruit platter Danish and croissant Farm style home fried potatoes Apple wood smoked bacon Cumberland sausage Scrambled eggs with lox and onions Etc… Cocktail Hour… Wild mushroom phyllo pursettes, smoked paprika cream Dinner… Seared scallops with a Georgia peach and brown butter sauce, osetra caviar Bronzed big eye tuna, miso lemongrass jus, wasabi mashers Flourless Valharona chocolate decadence, Grand Marnier goodness

WRATH PRAWN AND SCALLOP CEVICHE WITH TEQUILA AND HABANEROS Who hasn't felt the wrath of tequila and habanero before? PRIDE CLASSIC BOUILLABAISSE WITH SAUCE ROUILLE Mine has been called the Builla-Bomb! It is a dish that I take great pride in. SLOTH PORK TWO WAYS Chai-cured pork belly with greens and cardamom vin Prosciutto-wrapped pork tenderloin, smoked and grilled, with spiced apple puree LUST SENSUAL SASHIMI AND SUSHI DISPLAY The only rule is that you're not allowed to fee

Breakfast… Mango crepes with chevre and truffeled honey Tattinger’s private reserve champagne- 1990 Lunch… Shaved fennel salad, blood oranges, candied pecans, thyme vinaigrette Pan seared halibut, Meyer lemon risotto, mascarpone Lemon bars Louis Jadot, Pouille Fussey, 2002 6-course tasting menu… Dungeness crab salad, avocado, tangerine vinaigrette Navarro Vineyards, Gewürztraminer, 2004 Seared foie gras, grilled apricots, toasted brioche, sauternes gastrique Chateau De Yquem,

Breakfast… Crab cake benedict with Tasso oyster hollandaise Lunch… Cajun Ceasar with blackened prawns Rabbit paillard with chili & pecan sauce over jambalaya Bananas Foster with “boat made” Earl Grey ice cream Cocktail Hour… Crawfish cheesecake with salsa piquant Pat O’Brien’s Hurricanes Dinner… Fried cornmeal squares with shrimp Creole Duck, pheasant and sausage gumbo served over dirty rice Bread pudding with a bourbon brown butter sauce

Breakfast… Hot waffles with lavender infused maple syrup Lunch… Chilled North African prawn and corn soup with orange blossom honey Minted tabouli salad with pita and organic hummus Stuffed calamari in a sherry parsley jus Lemon shortbread cookies with Champagne sorbet Strawberry lemonade Cocktail Hour… Duck confit and wild rice dolmas “Boat cured” olives Dinner… Endive salad, candied pecans, herbed chevre quenelles, thyme vinaigrette Hazelnut crusted venison tenderloin, cous