Passed Hors d’ Oeuvres
Scallops Wrapped in Bacon with Maple-Bourbon Glaze
Foie Gras French toast with Rhubarb Chutney
Spaghetti and Meat Ball Skewer
Corn Blinis with Black Truffle Caviar and Crème Fraîche
First Course
French Onion and Gnocchi Soup with Black Truffle
Second Course
Lobster Risotto, Lemon, Crème Fraiche, Chervil
Third Course
Petite Filet of Beef, Potato Mousse, Grilled Maitake Mushroom and Bone Marrow Butter
Dessert
Flourless Chocolate Cake with Calamansi Gel and Edible Flowers