Amuse Bouche
Chicken Créole
Golden Malanga Root Fritters

First Course
Seared Tuna
Herbed Potato Salad with Zucchini, Carrots and Beet Confetti

Second Course
Foie Gras Terrine
Pineapple-Walnut Vinaigrette, Phyllo Crisp

Main Course
Veal Cheek Fricassée
Silky Root Vegetable Purée

Pre-Dessert
Soursop Sorbet
Puerto Rican Rum

Dessert
Chocolate Tart
House-Made Florida Orange Marmalade