FIRST

Arugula, Chilled Asian Pear and Fresh Fig Salad, Homemade Ricotta, Crushed Hazelnuts, Basil

SECOND

Rock Crab & Scallion Custard

THIRD

Seared Local Tuna, Sautéed Lobster Mushrooms and Frisée Endive

DESSERT

Bartlett Pear & Pistachio Frangipane Tart