Long story short, a friend sent me the menu for a gala dinner that is happening in couple of months in his hotel. Just wanted to get some feedback. Entrée A pan-seared sea diver scallop on a polenta cake and lobster creme. With blackberries, bresaola powder, glazed beetroots and crispy chives. Pottage Warm truffle scented vichyssoise king tiger prawn filled tortelloni, charred shallot oil and enoki mushrooms. Main Norwegian Salmon "papillote", scented with thai kaffir lime leaves. On a artichoke pure and chimichurri, thai lemon crème. Baby carrot, flat beans and french beans Dessert Made by another guy no help needed here Vegetarian Option Entrée Cold Spaghetto alla Chitarra Salad Puttanesca sauce Béarnaise (not really sure what this is. Anyone?) Pottage Warm truffle scented vichyssoise, flower petal and pecorino di grota filled tortello, charred shallot oil and enoki mushrooms. Main Ponzu scented fagotti filled with truffles saffron pickled shallots and charred lemon crème. Rip it apart until it shines, if you please. Ill pick up the remains and let him know. Cheers.