by Chef Thomas Dugal, Above and Beyond Cateres and Eventeurs
Baby Arugula Roasted Candy Cane Beet and Goat Cheese"
Marie Antoinette Bittersweet Chocolate Mousse Cups with White Chocolate Curls and Blackberry Coulis
Napoleon of Arctic Char and Chilean Cea Bass with Roasted Red peppers and Steamed Spinach
Chocolate Fudge Squares with Mocha Glaze
by Chef Carlos Montoya, Bari Restaurant
Soy Ginger Tuna with Wild Mushrooms