Date: March 26th, 2008

Appetizer: Hawaiian Red Clay Sea-Salted Ahi Tuna Rolls with Wasabi Paste, Tamari, Pickled Ginger and Sea Salt Laced Edamame

Entrees: Grilled Swordfish with Cracked Peppercorn and Mediterranean Sea Salt Crust
Fresh Rosemary and Sea Salt Grilled Rack of Lamb
Grilled Cedar Wrapped Baltic Sea Salt and Raw Sugar Brined Salmon

Dessert: Dark Chocolate Creme Fraiche with Burnt Caramel and Sea Salt

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