First Course Butternut Squash and Roasted Pear Bisque with Duck Cracklings - House-made Gnocchi with Brunoise Vegetables, Roasted Cherry Tomatoes and Fresh Basil Porcini Tart with Caramelized Onions and Walnuts - Golden Beet Terrine with Seasonal Greens and Cabernet Vinaigrette - Salmon Tartar with Sevruga Caviar and Lemon Horseradish Cream - Grilled Gulf Shrimp with Artichoke Hearts and Pine Nuts Lemon Honey Vinaigrette - Lemon Risotto with Lobster and Asparagus Tips - Seared Foie Gras with a Sauterne Reduction and Rhubarb Chutney