Some of the individual Hors d' I have not mentioned yet are the Chatham Bay Cod with Brandade and Rosemary Oil, Jurgielewicz Farms Duck Cheeks with Foie Gras and Chestnuts and the Braised Beef Short Ribs with Cauliflower Purée.
They are all arranged on individual serving trays and passed to the awaiting guests.
All the guests have arrived, the Hors d' are done and it's time to start plating the Tasting of Shellfish. Again it's an all hands event with the entire crew working together like clockwork to get the course assembled, plated and out to the wait staff. It's amazing how little talking goes on because everyone already knows what is expected of them.
The Tasting of Shellfish has four distinct components- Scallop with Potato Risotto and Truffles (the plan was for white truffles but black had to be substituted at the last minute) - We saw the scallops sautéed a little earlier and the Potato Risotto is being made a la minute. Trays are assembled with the individual small glass plates and each is finished with a generous shaving of Truffles.
