This year’s amuse bouche: black cherry and foie gras soup.

Tartare of Sea Trout, Saffron Pickled Turnips, Fennel, Orange & Green Olives

Truffled parsnip soup with butternut squash, vanilla essence, and macadamia shavings

Seared Scallops, “Popcorn” Sweetbreads, Honshimeji Mushrooms, and Potato Butter

“Woodlands” Signature Caesar Salad, Pecorino “Crackers,” Marinated Anchovy (with a quail egg in the top right corner)

Petite Organic Lettuces, Roquefort, Apples, Toasted Walnuts & Aged Balsamic

Autumn Mushrooms (enoki, black trumpet and portobello) with portobello-wrapped Herbed Goat’s Cheese, Tiny Mache, Sherry Vinaigrette

Seared Tasmanian Salmon (Chef Scott Crawford calls it “the best salmon in the world”) with Fingerling Potatoes (including purple potatoes), Brussels Sprouts, Sweet Onion Chutney

Roasted Pheasant Breast, Raisin-Caper Quinoa, Caramelized Cauliflower, Hazelnut Jus

Sautéed Local Wreckfish, Artichoke-Oyster Stew, Shallot Confit, Ham Hock Broth. Wreckfish is a deep water fish in the grouper family that weighs 200-700 pounds.

Intermezzo: Nutmeg panna cotta with orange zest

Forbidden Rice Pudding, Pineapple Confit, Coconut-Lemongrass Emulsion – the crispy black rice cake is topped with caramel strands and curry ice cream

Warm Chocolate Ganache Cake, English Toffee, Malt Ice Cream, Guinness Sabayon

A Tasting of Woodlands’ Ice Creams, from left to right: chocolate, espresso, raspberry creme fraiche, pistachio and blackberry sage

Petite Huckleberry Pie, Pumpkin-White Chocolate Pot de Creme, Vanilla-Port Glazed Pear