Sunday April 26th, 2007

Sesame Crusted Ahi Tuna, Rock Crab and Caviar Potatocake	Wild Mushroom Ragout Tart, Foie Gras and Truffle Sauce
Mussel Court-Bouillon, Parsley and Lovage Foam	Roasted Wild Boar, Millefeuilles of Organic Vegetables
Cucumber Wrapped Greens, Tomato with Goat Cheese	Belgian Chocolate Cake, Lavender and Chocolate Cream Swan
	Prepared For some of the most intelligent, honest, hardworking, beautiful, sophisticated, charming, admirable, handsome, delightful, grand, hip, happy, cheerful, jolly, kind and sexy people in   the world
Chef Peter Heptonstall and Sous Chefs Herron and Ziakon	Maître de Table, John Phillips

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Photos © Jack Littlepage & Chris Schrader