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Craig Shelton:
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Coq au Vin with Rhone Flavors
Seared Malpeque Oysters with
Wakame Gelée and Sea Urchin Butter

Risotto with Shallots, Sabayon,
Fried Artichokes and Parsley
Cervena Loin of Venison with Smoked Beets,
Clove Gelée and Black Pepper Gastrique

Crispy Black Sea Bass with Pea Shoots,
Chanterelles and Peeky Toe Crab

Roasted Mallard with Barley, Quince,
Amaranth Caramel, Sauce au Gentian
Roasted Apricots and Basil Foam,
Balsamic Reduction served with
Apricot Madeleines and a Salt and Pepper Tuile
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