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Jumbo Lump Crab Cake with Passion Fruit Beurre Blanc
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Frozen Cantaloupe Cubes with Strawberries, Blueberries and Blue Agave Nectar
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Split Pea Soup with Smoked Bacon, Heirloom Tomatoes and Balsamic Glaze
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Wild Mushroom Bread Pudding with Spicy Curry Sauce
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Beet Soup with Caviar
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Chilled White Asparagus Soup Steamed Zucchini Blossom with Lobster Mousseline
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Sautéed Foie GRAS with Main Lobster and Chocolate Figs
Lover of food and people. Both are the spice in my life
- Chef Richard Ingraham
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