- American Molossal Caviar, Blinis and Crème Fraiche
- Seared Miniature Filet Mignon with Summer Herb Tapenade on French Crouton
- Maine Lobster Remoulade in Pate au Choux Pastry
- Peppered-Seared Salmon
With Sea Scallops and New Potato Terrine with Leek Micro-Greens and Chive Oil
- Roast Rack of Lamb Persillade
Peppery Mint Sauce with Fresh Rosemary.
Sautéed Juilienne of Carrots, Zucchini, Summer Squash, Red Sweet Peppers, Broad Beans, Vidalia Onion and Eggplant.
Cone of Saffron-Tomato Couscous with Brunoise of Vegetables and Fresh Herbs
- Almond Tuiles Cone with Raspberries, Blackberries, Blueberries, and Strawberries
Grand Marnier Cream.
Coulis of Fresh Raspberries.