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Walt Disney Swan & Dolphin Menu
                          “Kitchen Reception”
                    3 Types Oysters on the Half Shell
            Jumbo Poached Shrimp, Marinated King Crab Legs
               Bloody Mary Cocktail, Grapefruit Mignonette
           Red Wine Vinegar Mignonette, Shula’s Mustard Sauce

                             Amuse Bouche

                                  1st Course
   Kin-Medai Tartare, Imperial Beluga Caviar, Yuzu, Compressed Cucumber
                                 2nd Course
                 Foie Gras Variation, Quince, Walnut, Beet
                                  3rd Course
       Miso-Maple Roasted Tilefish, Lentils du Puy, Pineapple, Kanzuri
                                  4th Course
       Hobb’s Bacon Wrapped Milk Fed Veal, Cauliflower “Chowder”,
                       Black Truffle, Sicilian Pistachios
                                  5th Course
                             Coffee declination
Dessert Party Menu Inspirations
                      Adult Float Station
             Jaeger Bombe Gelato with Energy Drink
                  Crown Gelato with Ginger Ale
                  Meyers Rum Gelato with Coke
                 Vodka Gelato with Cranberry

                 Coffee and Doughnuts Station
            Flambéed Churros with Baileys Ice Cream
       Flambéed Cinnamon Doughnuts with Coffee Ice Cream

                   Artisan Cheese Action Station
        Selection of Unique Cheeses with Accompaniments
                   Served with Variety of Wines

                   Floating Buffet Samplers
                 Dark Chocolate Chile Almond
                      Tequila Lime Crunch
                     Strawberry Balsamic
                 Raspberries with Godiva Burst

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Menus for November 3rd ICA RED Dinner

  • 1. Walt Disney Swan & Dolphin Menu “Kitchen Reception” 3 Types Oysters on the Half Shell Jumbo Poached Shrimp, Marinated King Crab Legs Bloody Mary Cocktail, Grapefruit Mignonette Red Wine Vinegar Mignonette, Shula’s Mustard Sauce Amuse Bouche 1st Course Kin-Medai Tartare, Imperial Beluga Caviar, Yuzu, Compressed Cucumber 2nd Course Foie Gras Variation, Quince, Walnut, Beet 3rd Course Miso-Maple Roasted Tilefish, Lentils du Puy, Pineapple, Kanzuri 4th Course Hobb’s Bacon Wrapped Milk Fed Veal, Cauliflower “Chowder”, Black Truffle, Sicilian Pistachios 5th Course Coffee declination
  • 2. Dessert Party Menu Inspirations Adult Float Station Jaeger Bombe Gelato with Energy Drink Crown Gelato with Ginger Ale Meyers Rum Gelato with Coke Vodka Gelato with Cranberry Coffee and Doughnuts Station Flambéed Churros with Baileys Ice Cream Flambéed Cinnamon Doughnuts with Coffee Ice Cream Artisan Cheese Action Station Selection of Unique Cheeses with Accompaniments Served with Variety of Wines Floating Buffet Samplers Dark Chocolate Chile Almond Tequila Lime Crunch Strawberry Balsamic Raspberries with Godiva Burst