Amuse-Bouches

 

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White & Green Asparagus feuilleté with a Quail Egg  & Sauteed Fresh Morels

 

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Roasted Black Sea Bass with Heart of Fennel Confit

 

Fresh Fennel Salad and a Bouillabaisse Jus

 

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Veal Duo of Braised Shanks and Roasted Loin with Soft Polenta, Vegetable Matignon and Olives

 

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Passionfruit Vacherin with exotic fruits & Hawaiian Honey Ice Cream

 

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Petits Fours