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spf566: Clothespin
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spf566: Montrachet
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spf566: Amuse Bouche: Salmon Cone
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spf566: Amuse Bouche: Grueyre Cheese Gougeres
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spf566: First Course: Oysters and Pearls
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spf566: Bread Service: Dinner Roll
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spf566: Second Course - Amanda: Salad of Big Island Hearts of Peach Palm
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spf566: Second Course - Sean: Moulard Duck "Foie Gras En Terrine"
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spf566: Three salts
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spf566: Sean at dinner
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spf566: Third Course - Amanda: "Carpaccio" of Atlantic Fluke
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spf566: Third Course - Sean: Sauteed Fillet of Halibut
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spf566: Fourth Course: "Caesar Salad"
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spf566: Fifth Course: Four Story Hills Farm "Blanc de Poularde"
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spf566: Sixth Course - Sean: New Zealand Fallow Venison
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spf566: Sixth Course - Amanda: Marcho Farms Nature-Fed Veal Tenderloin
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spf566: Seventh Course: "Idiazabal"
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spf566: Eighth Course: Diane St. Clair Buttermilk Sherbet
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spf566: Ninth Course - Sean: Mousse au Chocolat Amedei
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spf566: Ninth Course - Amanda: Parfait au Citron
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spf566: Haute Cuisine
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spf566: Chocolate Covered Macadamias
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spf566: Mignardises
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spf566: Full
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spf566: Jason and Justy
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spf566: TFL by Night
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spf566: Sean and Chicken