illas with Queso Fresco and Arbol Chili Sauce * Shrimp and Ginger Wontons with Ginger Oil * Sliced Beef on a Garlic Crouton with Onion Marmalade, Horseradish Cream * Tiny Mediterranean Vegetable Tartlets with Tomato Flan * Cherry Tomato stuffed with Guacamole with Tortilla Chip "Flag" * Teriyaki Glazed Smo

th Wasabi Tobiko and Ginger Creme Fraiche • Steamed Vegetable Dumplings; Sauce Brandon • Rolled Filet of Beef and Crispy Julienne Vegetables with Horseradish Cream PLATED DINNER: FIRST COURSE: • Woodland Mushroom "Cappuccino" with -hurtle Cream & Porcini Dust SECOND COURSE: • Roasted Shallot Custard — Ser