Braised matsutake mushroom and green apples

First courses, front to back--"Lobster Cappuccino," Crabmeat and Avocado, and Farm Raised Chicken and Foie Gras

Maine Lobster and Squab Breast--Lobster poached slowly in a rich broth, coral vinaigrette and roasted squab breast with pears-

Venison Saddle- -Dry-aged & roasted with coconu, braised hearts of palm and seasonal pickles-

Dessert, front to back: Pear Chaud-Froid, Cheese Plate, and Apricot Souffle

Warm cookies (ginger and chocoate) at the end