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Passed Hors d’Oeuvres

Interlachen Country Club

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Chef Aaron Anderson

Amuse Bouche

Tartine of Caviar, Cured Salmon and Bitter Lemon with Seaweed Butter

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Chef Andrew Zimmern

First Course

Razor Clams, Green Strawberry, Spring Garlic, Spruce Tip Aguachile

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Chef Gavin Kaysen

Second Course

Striped Bass with Sauce Nantua and White Asparagus

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Chef Jamie Malone

Third Course

Pork and Butter Beans with Sorghum

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Chef Thomas Boemer

Dessert

Sweet Treats

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Chef Diane Moua