The Spring Harvest Tasting
Chef McLaughlin's Tour of Early Spring Flavors Amuse Bouche
Truffled Crème Brulee
Morel Mushroom
Thyme Oil Start
Chardonnay Glazed Halibut
Tarragon Grits
Crisp Pancetta Soup
Roast Garlic & Artichoke
Venison Fore Shank
Rosemary Essence Green
Grilled Baby Heart of Romaine
Missouri Goat's Cheese
Cippolini Onion Refresh
Chilled Strawberry Pate
Rhubarb Straws
Champagne Broth Main
Bison Tenderloin Au Poivre
Yukon Gold Duchess
Cabernet Reduction Finish
Decadent Chocolate Cake
Guava & Muscat Emulsion
Minted Crème Anglaise | The Hickory Fire Tasting
Chef McLaughlin's Tour of the Wood Burning Grill & Smoker Amuse Bouche
Grilled Asparagus Tips
Poached Quail Egg
Thai Chili Hollandaise Start
Grilled & Chilled Madagascar Prawns
Stolichnaya-Tomato Aspic
Horseradish Savor
Smoked Arctic Char
Miso Butter Sauce
Truffle & Honey Crisp
Grilled Hearts of Palm
Meyer Lemon & Oregano
Frisee & Tomato Refresh
Smoked Sugarcane Blackberry
Champagne-Mint Consommé
Pop Rocks Main
Grilled Elk Tenderloin
Wilted Garlic Greens
Teriyaki Smoked White Peach Finish
Smoked Black Mission Figs
Cardamom Almond Ice Cream
Sherry Glaze | The "E" Tasting
Chef McLaughlin's Engaging Entrance Enlighten
Oyster on the Half Shell
Strawberry Mignonette
Blueberry-Cucumber Puree Encounter
Port Glazed Foie Gras
Truffle & Wild Mushroom Ravioli
Micro Arugula Salad Enkindle
Citrus Grilled Florida Grouper
Roasted Hearts of Palm
Tempura Blackberry Enrichen
Surf & Turf
Potato Encrusted Lobster Claw
Soy Glazed Bison Tenderloin
Meyer Lemon & Marsala End
Bananas Foster
Tahitian Vanilla Bean Ice Cream
Chocolate Truffles |
