The document provides a menu for an ice sculpture and reception display featuring multiple appetizer options including seafood dishes like blue point oyster gelee and American caviar as well as meat and vegetable dishes such as split pea and parsnip puree with pancetta lardons. The menu then lists several entree options consisting of proteins like smoked salmon, shrimp, quail, and chicken accompanied by sides and sauces. Dessert options include banana beignets with coconut ice cream and chocolate walnut sauce.

1. Chef Dirk Troop

2. Ice Sculpture and Reception Display

3. Blue Point Oyster Gelee, American Caviar, Seaweed,
Sriracha

4. Split Pea & Parsnip purée,
Pancetta Lardons

5. Sweet Plantain Cream, Sofrito, Yuca
Croutons

6. Oak Smoked Sockeye Salmon & Cod Savarin,
Bean Ragout, Pickled Watermelon Rind,
Avocado

7. Chilled Shrimp Garbanzo Salad,
Grilled Lemon Scallions, Naan Bread

8. Roasted Morel & Portabella Terrine,
Sherry Pecan Vinaigrette, Roasted Pepper
Compote,

9. Smoked Bandera Farm Quail, Guava Port Reduction, Chili Corn Custard

10. Hakusai Organic Chicken Roll, Red Yuzo Kosho
Vinaigrette, Toasted Peanut

11. Pumpkin Pimentón Croquettes, CKC Farms Goat Cheese
Soubise

12. Broken Arrow Wild Boar Albondigas,
Texan Pecan Mole, Jalapeno Scone

13. “Honey King” Melon & Grappa
Granite, Candied Mandarin Zest

14. Grilled Wild King Salmon, Sugar Cane Rum Gastrique,
Whipped Yams, Buttered Asparagus

15. Blue Crab Mahi Mahi Bake, Creamed Corn,
Zucchini Parsley Oil

16. Thyme Roasted Breast of Capon, Squash,
Potato Leek Dumpling, Calvados Pan
Reduction

17. Pork Belly Cumin Honey Glazed, Fried Eggplant,
Lima Bean Puree, Peruvian Peppers

18. Puerto Rican Pork Chuleta “Can Can” & Rice and Beans

19. Gulf Shrimp & Chili Charred Petite Filet, White Cheddar
Grits, Bacon Buttered Broccolini

20. Roasted Rack of Spring Lamb, Truffled Polenta, Asparagus, Roasted Garlic Jus

21. Banana Beignets & Coconut Ice Cream
Chocolate Walnut Sauce

22. Family Style BBQ Dinner