American Seasons Lobster Sausage with Lemon Confit and La Petite Pearl Caviar

Foie Gras Doughnuts

Pemaquid Oysters with Sake Sorbet and Cucumber-Radish Mignonette

Brioche and Duck Confit with Dried Plum Compote

Perrier-Jouët Grand Brut NV

Butter-Poached Shrimp and Fennel with Red Endive and Candy Striped Beet Salad, Trout Roe, and Orange-Fennel Emulsion

Pax Rosé 2005

Seared Provincetown Dayboat Scallops with Wolfneck Farms Short Ribs and Chanterelle Ragoût, Pumpkin Velouté, and Black Truffle Foam

Failla Keefer Ranch Chardonnay 2005

Oven-Roasted Maine Black Bass with Seared Foie Gras, Beluga Lentils, Celeriac and Heirloom Apple Purée, and Syrah Reduction

Clos Mimi Petite Rousse Syrah 2004

Spice-Rubbed Venison Loin with Barley Risotto, Cider Consommé, and Gingered Nantucket Cranberry Compote

Elyse Morisoli Vineyard Zinfandel 2003

Dark Chocolate–Guinness Tart with Pretzel and Shortbread Crust

Vanilla Bean and Marshmallow Milkshake with Chai-Pear Reduction

Heitz Cellars Ink Grade Vineyard Port NV