Amuse Bouche: Red bean black sesame ball and pan-seared duck breast with cracked white pepper
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First Course: Cauliflower (roasted, pureed, and crumbled) on spicebutter brushed paratha with mint chutney
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Second Course: Jerk grilled goat chops, Carribean coleslaw, and sweet plaintain puree
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Third Course: Marinated fish tagine on onion confit with roasted peppers, fried cilantro, and tomato-cumin broth
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Main Course: Oxtail pasty with brown butter fried sweetbreads, sweet pea mash, and parsnip-thyme crisps

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Intermezzo: Anise honey pana cotta over blood-orange caramel, sprinkled with deep-frozen citrus and saffron

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Dessert: Earl Grey ice cream, shortbread, and deep-frozen chocolate mousse pumice with strawberry coulis
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This all is just mind games– just mind games. Does anyone have a large centrifuge I could borrow?