Hog Island, Stranges Cove, Kumamoto with Pickled Cucumber and Black Sesame Seed



Blini with Crème Fraiche and Caviar
Steamed Mussels on the Half Shell with Saffron Mayonnaise Gorgonzola Profiteroles
Baked Clams on the Half Shell with Garlicky Pepper Sauce
Black Mission Fig with Fresh Goat Cheese, Pancetta and Aged Balsamic Vinegar
Duck Liver Flan with Pickled Onion
Smoked Salmon on Belgian Endive with Crème Frâiche
Onion, Parmesan and Parsley Tartlets
Cold Prawns with End of Summer Tomato and Horseradish



Pears, Apples, Figs, Dates
Almonds and Pecans
Pecorino, Goat Cheese, Brie
Walnut Wread and Sweet Baguette