Orlando, FL

Menu

Hors d'Oeuvre

Reception Stations by Ryan Schelling, Four Seasons Resort Orlando

• Seafood Display > Oysters, Cherrystone Clams, Champagne-Poached Shrimp, King Crab Legs, and Snow Crab Claws
• Oyster Shooters
• House-Cured Salmon
• Smoked Swordfish
• Ahi Tuna
• Wagyu Crudo

Menu

Kevin Fonzo
Rabbit Porchetta with Prosciutto, Fennel Mostarda, Rabbit Liver Bruschetta, Truffle White Beans, and Rabbit Confit

Jeannie Pierola
Globe Artichoke Goat Cheese Agnolotti with Sunchokes, Matsutake Mushrooms, Piquillo Peppers, Potatoes, Cerignola Olives, and TruffleS

Fabrizio Schenardi
Sea Scallops and Octopus with Barbera Brodetto, Baby Artichokes, and Polenta

James Beard Award Winner Jonathon Sawyer
Pheasant in a Pear Tree > Seared Pheaseant Zampone with Triple Cooked Salsify, Game Bird Gastrique, Vintage Fruit Cake, and Raw and Roasted Pear Gremolata

Gabriel Massip
Boeuf Carottes > Creekstone Prime Beef Tenderloin with Cardamom-Ginger Carrots, Gratin Dauphinois, and Star Anise Jus

Pastry Chef Rabii Saber
L’Asiatique > Yuzu–White Chocolate Mousse with Mango Coulis and Black Sesame Crunch