Sturgeon Caviar and Champagne Toast with Traditional Accompaniments Pan Seared Hudson Valley Foie Gras over Brioche Toast with Orange Marmalade and a Rich Balsamic Reduction (Saba)Surf and Turf - Cast Iron Seared Filet Mignon with Pan Seared Diver Scallops over Wild Mushroom Risotto  and Garlic Sautéed Asparagus with Grain Mustard Lemon Butter Sauce Chocolate Hazelnut Tart with Chantilly Cream