She-Crab Soup with Crème Fraîche, Chives, and Caviar
Lobster Tamale Tarts with Guajillo Relish
Heirloom Tomatoes with Fried Okra, Marinated Field Peas, and Asher Blue Cheese
Creamy Lobster Risotto with Parmesan and Lemon
Barbecued Elk Brisket with Smoked Paprika Smashed Potatoes, Onion Rings, and Bourbon–Molasses Barbecue Sauce
Kimchi-Glazed Snake River Sturgeon with Artichokes, Chorizo, Avocado, and Ginger–Pea Sauce
Wood-Grilled Lamb Porterhouse with Rutabaga, Housemade Bacon, Calabrian Chiles, Tatsoi, and Sorghum
Dessert > Key Lime Pie with Clementine Curd, Meringue, and Creamsicle Sorbet; Banana–Walnut Bread with Buttermilk Ice Cream; and Memphis Belle Pie with Georgia Pecans, Dark Chocolate, and Praline Ice Cream
A selection of fine wines will be served with this dinner.
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