Pucker Power Chef Kerry Sear's Market Veggies & Pork Vegetable Ratatouille, Pan Seared Medallions Of Pork Tenderloin, Schloss Cheese Torte Roasted Rock Snapper Manila Clam & Penn Cove Mussel Risotto Tom Yum Broth Hazelnut Gelato Profiteroles Warm Kahlúa Sauce Alpine Martini Douglas Fir Sorbet Carmelized Spice Rubbed Wild King Salmon Lobster Mashed Potatoes, Garlic Chive Puree Ahi Tuna Poached in Olive Bouillon Asparagus Salad, Crisp Calamari Hervé's Quiche Lorraine Prawn & Tomato Salad Beef Tenderloin With Sautéed Spot Prawns & Morels Pan Seared Halibut With Forest Mushrooms & Crisp Leeks PRAWN AND TOMATO SALAD INGREDIENTS 24 pce large prawns (poached, shell removed) 3 lge beef steak tomatoes 3 oz arugula shoots 24 pce capers 4 oz lemon oil 1 tsp sea salt 4 oz prawn oil METHOD 1. Blanche tomatoes in boiling water for 30 seconds. Transfer to ice water and remove skins. 2. Slice tomatoes ¼" thick and arrange on chilled plates. 3. Season with ½ tsp salt and 2 0z lemon oil 4. In a bowl toss the prawns in remaining sea salt and lemon oil. Arrange on top of the tomatoes. 5. Sprinkle with arugula shoots and capers. 6. Drizzle prawn oil around salad. 7. Served chilled.