Disclaimer: "Photography and Plating was inhibited by Champagne consumption"
1st course (not shown, see disclaimer) was a fruit salad with white and red grapes, blueberries, blackberries, mango, pear and pineapple. topped with a lime, ginger, agave dressing.
2nd course was a crab cake, 90% crab by weight. White and yellow seared corn with a chili lime butter sauce and a ginger lime aioli
3rd course was a "Omelet Torte". Puff pastry lined springform pan, omelet on the bottom, hot sausage, sautéed thin sliced potatoes, cheese, then repeat starting with another omelet. Topped with puff pastry and hollandaise. Asparagus sautéed in butter with Gouhujong paste.
4th course was strawberry shortcake. Homemade shortcake topped with strawberries cooked in sugar and rum topped with coconut rum whipped cream.
(see disclaimer for "plating")
