On the left: foie gras medallion on a thin slice of toasted bread with prune marmalade. On the right: Duck prosciutto with marinated apricots.
Seafood course (rock cod on the left, scallop on the right.)
Diver scallop with huckleberry jus
Pan-seared black cod on a bed of baby chanterelles.
Baby lamb shoulder confit -- unbelievably tender.
Lamb chop with lamb-stuffed eggplant and polenta
Passionfruit sorbet, dark chocolate tart, and sliced tropical fruits with white chocolate cream
Fetching a bottle of wine from the wine pillar