course one - Amuse Bouche - Fresh smoked oysters with a Yuzu Vinaigrette, topped with tobiko, black sesame seeds, micro cilantro and rosemary salt
second course - Appetizer - Smoked 10-20 Sea Scallops, then pan seared and topped with sage brown butter. Plated on top of a pear,apple and carrot slaw and served with a roasted pea puree. Garnished with fried rosemary and a segment of grapefruit. (Smoke was done with green tea leaves, jasmine rice, brown sugar, corriander, black peppercorns)
third course - Entree - First brined then Roasted Cornish Game Hen, on top of a andouille and shallot Japanese rice risotto. Served with sauteed asparagus and drizzled with chive oil.
fourth course - Dessert - Raspberry Orange Sherbert , Garnished with candied pear and grapefruit
