Wednesday, October 12th Taste

6 pm Cocktail Hour, 7 pm Dinner Service

1^st Course: Chef Brian Molino
Foie Gras and Magret Duck Terrine with Sweet corn, Smoked Mushrooms, and Toasted Hazelnuts

2^nd Course: Chef Mark Graham
Tuna, Salmon Tartare with Cucumber Gelee,
Tomato Caviar, Micro Greens and
Wasabi-Avocado Puree

3^rd Course: Chef Yono Purnomo
Veal Sweet Bread Lumpia stuffed with Shitake
Hon Shimegi & Dai Mushroom, Asian Slaw
Lampung Sauce

4^th Course: Chef Paul Ozimek
Veal and Chorizo Roulade, Balsamic Braised
Cipollini Onions, Roasted Brussels Sprouts Puree

5^th Course: Chef Jaime Ortiz

Pineapple Carpaccio, Rum Tres Leches

cilantro syrup, coconut sorbet