Toasted White Corn Pancakes:

2 cups white cornmeal, lightly toasted

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons honey

1/2 teaspoon salt

4 large eggs, lightly beaten

2 1/4 cups milk

4 tablespoons unsalted butter, melted

In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.

Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.

Keep warm in a 200 degree oven until ready to serve.

White Truffle Butter:

1 pound unsalted butter, softened

1 white truffle, finely shaved

Salt and freshly ground white pepper

Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.

Steamed Lobster:

4 lobsters (1 1/2 pounds each) steamed and meat removed

Roasted Baby Beets:

4 red baby beets

4 yellow baby beets

4 candy stripe baby beets

Olive oil

Preheat oven to 375 degrees F.

Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters.

Beet Vinaigrette:

• 3 medium red beets, roasted, skin removed and juiced
• 3/4 cup canola oil
• 3 tablespoons champagne vinegar
• Salt and freshly ground white pepper
• Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified.
• Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.