First Course Seared Scallops Sweet corn purée, crispy pancetta, charred corn, basil oil, and lemon zest. Main Course Herb-Crusted Filet Mignon Truffle Yukon Gold potato purée, roasted asparagus, glazed baby carrots, and red wine demi-glace.

First Course Shrimp Toast Brioche topped with shrimp mousse, grilled Gulf shrimp, chili crisp honey, citrus aioli, pickled shallots, micro cilantro, and fresh lime. ⸻ Second Course Miso Glazed Cod Miso-marinated black cod served with forbidden black rice, roasted bok choy, charred baby carrots, ginger-scallion beurre blanc, and crispy shallot, Biscoff mousse, brown butter crumble, salted caramel, whipped mascarpone, and caramelized cookie shards, finished with flaky sea salt.

Course One: Yellowfin Tuna Crudo with yuzu ponzu, avocado mousse, cucumber, sesame, and crispy shallots.Two: Handmade Lobster Raviolo with saffron beurre blanc and chive oil. Three: Maple-Glazed Duck Breast with parsnip purée, roasted cherries, crispy sage, and duck jus. Four: Coffee-Rubbed Wagyu Strip with potato fondant, smoked onion purée, wild mushrooms, bordelaise, and herb butter. Five: Dark Chocolate Delice with espresso anglaise, hazelnut praline crunch, and vanilla whipped cream.

You can ask this chef to create a meal around your preferences.