For the main course, meat-eaters tucked into a duo of marinated filet mignon and slow-baked Arctic chard with potato croquette and heirloom cherries, a tomato fondue and black Tuscan kale.

　　至于主菜，肉食者们享受着浸泡在卤汁中的菲力牛排和慢烤的北极甜菜，配上马铃薯可乐饼和heirloom樱桃，番茄火锅和黑色的托斯卡纳羽衣甘蓝。

　　Vegetarians feasted on saffron cannelloni of ricotta and basil, with parmesan, tomato sauce and fresh, thinly sliced Californian vegetables.

　　素食者们尽情享受裹有意大利干酪和罗勒的藏红花意大利春卷，配上帕尔马干酪，番茄酱和新鲜的切成薄片的加利福尼亚蔬菜。

　　Dessert was a beautifully plated triple threat of cassis lemon cheesecake, chocolate alliance salted caramel and hazelnut dacquoise accompanied by a pure chocolate sauce, white chocolate finger, and mango, raspberry and lemon fruit reductions.

　　甜点是精美的镀金三层的黑醋栗甜酒柠檬乳酪蛋糕，巧克力联盟咸焦糖和榛果蛋白酥皮奶油卷筒，浇上纯巧克力酱汁，白巧克力饼，和芒果，木莓和柠檬的水果拼盘。

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（责任编辑：何莹莹）