Alaskan Crab Cakes with a Red Pepper and Almond Sauce
Hickory Bacon Wrapped Scallops with Apple Horseradish Slaw
Fig and Caramelized Onion Tartlettes
Duck Confit on Walnut Crostini With Date and Almond Pesto and Fresh Nectarines
Belgian Endive with Golden Beet Caviar, Laura Chanels Goat Cheese, and Candied Pecans
