First:

Roasted Pork Belly with Truffle Infused Honey, Parsnip Apple Puree

Second:

Purple Potato Vichyssoise with Caviar

 Third:

DC Steak Rub Roasted Beef Tenderloin, Cognac Bordelaise, Parsley Horseradish Whipped Potatoes, Winter Vegetable Ratatouille

 Or

Pan Seared Chilean Sea Bass, Alexander Sauce, Beurre Rouge, Snow Peas, Truffled Fingerling Potatoes

Or

Blackened Cauliflower Steak with Tomato Butter, Snow Peas, Truffled Fingerling Potatoes

 Fourth

Chocolate Crème Brulee with Grand Marnier Sauce