Creamy white and green Asparagus with Oscietra caviar
Stone crab, Celery Root remoulade with watercress emulsion
Gateau Landais, layer of Foie Gras and potato with Perigord Black truffle sauce
Maine Sea Scallop, braised Leeks and Ginger sauce
Roasted Filet Mignon and potato mousse
Chocolate and Hazelnut Opera cake
It promises to be yet another night of culinary delights.
For tickets please contact Chef Jose or Victoria Martinez (941) 383-8088.