Soup of Roasted Anjou Pears with Port Wine Reduction and Hazelnut Croutons Bouquet of Mizuna and Heirloom Tomatoes, Soft-Shell Crawfish Tempura with Creole Mustard Vinaigrette Phyllo Purse of Putney Tomme with a Compote of Red and Green Grapes, Poached Figs and Essence of Muscat
