• 1 head of romaine lettuce

Parmesan Crisp: Spread a thick layer of grated parmesan cheese on parchment paper and brown in oven.

Custard:

• 1/2 cup heavy cream
• 1/2 cup milk
• 2 oz. Parmesan cheese
• 1 egg
• Salt and pepper to taste

Mix all ingredients except egg. Bring to a simmer then turn heat off. Let infuse. Whip in egg . Preheat over to 250 degrees. Place custard in ramekins and cook until set in a water bath for 30 minutes. Allow to cool, then remove from ramekins.

Dressing:

• 5 cloves roasted garlic
• 4 anchovy filets
• 1 oz. red wine vinegar
• 1 Tbsp. Dijon mustard
• Juice of 1 lemon
• Dash of worchestershire sauce and Tabasco sauce
• 1/2 cup canola oil
• 1/2 cup extra virgin olive oil
• 2 egg yolks

Put all ingredients in food processor, except egg yolks and oil. Process, then add the eggs, then slowly add the oil. Taste and add more salt or lemon if needed. Julienne romaine lettuce and toss in dressing. Serve on top of the custard topped with Parmesan Crisp and a shave of Reggiano cheese.

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Lobster Mousse:

• 1/2 lobster tail
• 2 oz. blue cheese
• 1/2 oz. heavy cream

Cook lobster tail. Puree and add cheese and cream and salt and pepper to taste.

Wild Mushroom and Roasted Shallot Demi:

• 1 Tbsp. olive oil
• 1 shallot, diced
• 1 oz. Crimini mushrooms
• Reduced veal stock

Saute mushrooms in olive oil. Add shallots, then toss with stock.

• 8 oz. filet mignon (center cut)
• Salt and pepper to taste
• Garlic oil
• 2 scallops
• 2 shrimp
• Blackening seasoning
• Sprig of thyme

Season filet with salt and pepper and garlic oil. Make a small pocket in the filet. Pipe in lobster mousse, grill to desired doneness. Dust shrimp and scallops in blackening seasoning and sauté until done. Place filet on top of a small bed of Yukon scalloped potatoes. Top with shrimp and scallops. Pour sauté of mushrooms over scallops and shrimp. Garnish with sprig of thyme.

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Souffle:

• 1 cup heavy cream
• 8 oz. bitter sweet chocolate
• 7 egg whites
• 2 Tbsp. granulated sugar

Filling:

• 1 cup heavy cream
• 1 1/2 Tbsp. granulated sugar
• 1/2 tsp. vanilla extract
• 1 Tbsp. Grand Marnier
• Sliced strawberries

Preheat oven to 350 degrees. Melt chocolate in cream on low heat (ganache). Add sugar. Whip egg whites to stiff peaks. Fold egg whites into ganache. Pour into two 1/2 sheet pans lined with parchment paper and bake for 12-15 minutes. Allow to cool. For filling, whip all ingredients in mixer to stiff peaks. Cut soufflé cake into the size of mold and layer with filling and strawberries. Garnish with 2 strawberry fans and fresh mint.

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