Chefs table

I did not come up with the menu but I added my touches all over it and added two courses. The sorbet was my idea and I came up with the Amuse Bouche.

Amuse Bouche (Surprise for the guests as soon as they sat down.)
My play on chicken noodle soup: Encapsulated chicken consume, carrots and parsnips with fresh pasta and parsley.

First: (Scott) pea bisque topped with  Parmesan Foam (Me) paired with a shaved spring vegetables salad and roasted egg plant.

Second: (My dish)

Toasted brioche with seared foie gras, caramelized pear chutney, vanilla sabayon, sriracha caviar, fried leeks.

Third: (Bake shop made it and I presented it) Liquid nitrogen grapefruit sorbet with candied grape fruit

Forth: (Scott)
Raw sugar seared Alaskan halibut lemongrass-ginger broth with spring vegetables

Desert: (Brian from bake shop with katie plating)

Banana molleus, orchid chocolate mousse dome, chocolate sauce, vanilla rum diplomat sauce.