Amuse bouche: Seared foie gras, quail egg, Sterling Caviar
Lobster, heirloom tomatoes, shiitake mushrooms. There was a lobster consomme that was poured into this at the table.
Dry-aged Colorado Lamb, Ras al Hanout, Medjool date sauce, Quinoa
Valrhona Chocolate molten cake - goal is to ooze down the plate just enough to hit the Strawberry ice-cream (which I was quite proud of). Simple but the clients this week loved it and practically licked their plates clean.