I kind of feel guilty for sharing this menu.... the entire meal was perfectly orchestrated and wow-ed all the luncheon guests from start to finish. I wish I also had recipes to share with you guys so you could make these amazing courses and try them yourself. Here we go:
24 Hour Tomato Salad
Jonah Crab, Petite Arugula, Basil Seeds, Black Olive Oil
Isn't this a piece of art? Executive Chef Josh Watkins brings a new dimension to simplified elegance through a blend of contemporary and classical cooking techniques.
Cured Striped Marlin
Beet Ceviche, Pure Luck Goat Cheese, Citrus Vinaigrette
Summer Braised Short Ribs & Hawaiian Red Snapper
Smoked Tomato, Fried Shallots, Heirloom Tomatoes, Malt Vinegar Glaze, Popcorn
Coconut Ice Cream, Lemon Zest, Fried Mint
The coconut ice cream was my favorite part of this plate....no, it was the fried mint... no, the ice cream.... It's a toss up. The Pastry Chef did a phenomenal job assembling this beautiful dessert.