Below are sample menus as inspiration.

 Menu #1:

Appetizer: Eggplant "Suppli" with Truffled Parmesan Risotto, Local Basil, and Greek-style Tomato Sauce

Salad: Grilled Romaine Salad with Buttermilk & Feta Dressing, Pickled Radishes, Green Onion, and Dehydrated Corn

Entrée: Pan-roasted Faroe Islands Salmon with Asparagus, Spoonbread, Pickled Mustard Seeds, and Piquillo Pepper Coulis

Dessert: Lemon Posset with Blueberry & Chambord Compote, and Butter Cake

Menu #2: 

Appetizer: Hamachi Crudo with Yuzo-kosho Vinaigrette, Avocado, and Corn Crisps

Salad: Lolla Rossa Salad with Warm Bacon Dressing, Cucumber Blossoms, and Marinated Sweet Onions

Entrée: Pan-roasted Duck "Pot au Feu" with Duck Demi-glace, Turnips, Rutabega, and Summer Squash

Dessert: Chocolate Cloud Cake with Strawberry Chantilly Cream

Menu #3:

Appetizer: Peruvian-style Red Snapper Ceviche with Red Onion, Cilantro, Jalapeño, and Wonton Crisps

Salad: Provencal Tomato Salad with Artichokes, Hearts of Palm, Petite Herbs, and Roasted Tomato Vinaigrette

Entrée: Grilled Deckle of Beef with Endive Bourgeoisie, Tournéed Potatoes, and Cipollini Onion & Wild Mushroom Ragout

Dessert: Warm Banana Cake with House-made Caramel, Candied Bacon, and Peanut Butter Mousse