FIRST COURSE
IMPASTATA BOUCHÉE
Vermont Butter & Cheese soft ripened goat cheese and blue crab mousse,
Fennel crema, saffron and blue crab “caviar”
Ruffino, Prosecco, Italy
SECOND COURSE
TRUFFLE SALAD
Roasted golden beets, upland cress, truffled mozzarella, grape tomatoes,
shaved black truffles, truffle marinated jumbo lump crab,
Raats, Chenin Blanc, South Africa, ‘09
THRID COURSE
CREOLE CREAM CHEESE GNOCCHI
Golden Chanterelles, jumbo lump crab, toasted garlic brandy cream,
shaved Idiazabal cheese
Merryvale, Chardonnay, Carneros, ‘09
~Le Coup De Milieu~
“BLACK AND GOLD” CRAB SHOOTER
Yellow tomato water, Black smoked sea salt, blue crab, absolut citron
FIFTH COUSRE
Crab Surprise
A surprise course of Chef David’s fresh ingredients of the day
SIXTH COURSE
ISLAND RUM COCONUT CRAB CAKE
Bruleed bananas, Hawaiian gold pineapple curd,
sorrel syrup and Mount Gay rum
Banana Whacker
$75 per person (plus tax and gratuity)
