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• Hors d’Oeuvre
  • Gazpacho Shooters with Connecticut Lobster
  • Connecticut Blue Point Oysters and Pearls
  • Softshell Crab Tacos and Miniature Key Lime Margaritas
  • Braised Certified Angus Beef® Short Rib–Roasted Corn Pudding with Sake–Ginger Glaze
  • Foie Gras Pops
  • Vilarnau Brut Cava NV
• Dinner
  • Kumquat, Red Miso, and Yuzu–Glazed Softshell Crab with Shaved Fennel, Plums, Sweet Tomatoes, Summer Bean Salad, and Honeydew, Corn, and Sichuan Pepper Nage
  • Viñas Del Vero La Miranda De Secastilla Garnacha Blanca 2010
  • Applewood-Smoked Softshell Crab with Heirloom Tomato Salad, Lime-Enhanced Goat Cheese Mousse, American Caviar, Ancho Chili–Honey Sauce, and Cucumber Sorbet
  • Andeluna Torrontés 2011
  • Big Easy–Style Softshell Crab with Sweet Summer Corn Gnocchi, Lobster Mushroom–Roasted Hog Jowl Ragoût, and Champagne Sabayon
  • Viña Ventisquero Pangea Apalta Vineyards Syrah 2007
  • Banh Bao and Pho Duo > Tempura Softshell Crab Banh Bao with Housemade Hoisin Sauce, Pickled Watermelon, and Cucumber Jam; and Pho with Spicy Ginger–Lime Broth, Rice Noodles, and Rare Beef
  • David Bruce Santa Maria Valley Pinot Noir 2009
  • Brandie’s Original Blueberry Pie with Salt-Churned Honey and Lemon Thyme–Honey Ice Cream
  • Quady Essensia Orange Muscat 2010