This document provides a menu for a multi-course meal including hors d'oeuvres, soups and salads, fish and meat, and dessert. The hors d'oeuvres section includes potato croquettes with caviar, Vietnamese ravioli, smoked trout salad, and tuna tartar. The soups and salads section lists items like graved salmon trout blinis, calamari salad, and lobster salad. Main dishes in the fish and meat section incorporate seafood stew, grilled snapper, seared tuna, and lamb, beef, and pork options. Desserts feature tropical fruits, grapefruit granita, poached pears, and ice cre

1. HORS D’OUVRES
Potato Croquette with Caviar and Crème Frâiche
Vietnamese Steamed Ravioli with Pork, Scallops, Bean Sprouts, and Nuoc Cham
Smoked Trout and Apple Salad with Fresh Horseradish
Tuna Tartar on Sticky Rice Cake with Seaweed, Sesame and Pickled Ginger
Baby Artichokes with Caponata
Fresh Garden Rolls with Crabmeat and Peanut Sauce
Chévre on Ficelle with Tomato Confit and Tapanade
Grilled Shrimp with Mango, Lime and Smoked Peppers
SOUP AND SALAD
Graved Salmon Trout and Fresh Pea Blinis with Salmon Caviar
Calamari Salad with Black Radish, Lemongrass and Mint
Crostini with Tapenade, Buffalo Mozzerella, and Roasted Peppers
Salad of Lobster, Roasted Beets, Shaved Fennel and Tender Mustard Greens with Tarragon and Honey
Ginger and Cabbage Salad with Peanuts and Citrus Braised Chicken
Pure Asparagus Soup with Spring Water and Grilled Scallops
Star Anise-Scented Beef Consommé with Honshimejii Mushrooms and Braised Beef Ravioli
Spicy and Sour Shrimp Soup
FISH AND MEAT
Steamed Black Bass with Watercress, Carrots and Daikon in a Ginger Nage
Seafood Stew of Cod, Mussels, Shrimp and Calamari Scented with Saffron
Grilled Red American Snapper with Tamarind Glaze on Jicama Slaw with Lime Vinaigrette
Sesame Crusted Tuna with a Soba Noodle Cake and Ponzu Sauce
Grilled Tenderloin of Lamb with Grilled Vegetables, Cous Cous and Tomato Vinaigrette
Tenderloin of Beef with Fennel-Potato Puree, Wilted Greens and Balsamic Reduction
Grilled Loin of Pork with Roasted Root Vegetables and a Stayman Apple–Sherry Vinegar Sauce
“Pho” of Beef and Shrimp with Water Spinach and Cellophane Noodles
Grilled and Braised Duck with Duck Broth and Rice Crêpes
DESERT
Tropical Fruits in a Spiced Infusion with Lemon Sorbet
Grapefruit Granita with Fresh and Candied Grapefruit and Almond Macaroons
Orange Angelfood Cake with Caramelized Pear Sorbet
Caramel Ice Cream with Fresh Fruits Macerated in Muscat de Beaume de Venise
Seckel Pears Poached in Port with Vanilla Ice