Shared Course: Fromage, charcuterie, accoutrements
Amuse-Bouche: Fermented black garlic and shallot, glazed onion, sour cream, fine herbs, and kettle chips
First Course: Marinated crab claws, pickled red onion, sauce remoulade
Second Course: Hearty mixed greens, prosciutto, compressed fruit, feta, balsamic vinaigrette
Third Course: Gulf grouper, tomato fondue, sable rice, Haricot Verts
Fourth Course: Pavlova, passionfruit curd, raspberry coulis, fresh berries