First Course Skip’s Island Creek Oysters with yuzu and Meyer lemon curd; American caviar Second Course Seared Hudson Valley foie gras with bittersweet chocolate and mascarpone cannelloni		Third Course Etuvee of Halibut with grilled asparagus and pea shoots, Pat’s littleneck clams and roasted butterball potatoes Fourth Course Grilled Lovejoy Farm lamb with walnut crust, Feta, chickpea, and black olive salad		Cheese course A selection of artisanal cheeses from around the world Dessert Chocolate decadence cake with orange blossom ice cream; raspberries and wild strawberry anglaise