Poached Foie served with Chutney and toasted Baguette
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.
Half dozen fresh seasonal oysters on half shell served with exotic mignonette
Salmon gravlax of Tsar Nicolas II served with Blinis and a Dill and Chive cream.