ith White Cheddar Grits Caribbean Poached Lobster with White Wine Sauce on li nguine Marinated Sea Bass on Sweet Potato Puree with Creamed Spinach Rosemary Crusted Rack of Lamb with Garlic Roasted New Potatoes and Haricot Vert Bittersweet Chocolate Fondant with Raspberry Coulis Blueberry Lavender Ice Cream Fresh Fruit Tarts with Apricot Glaze Pineapple Carr