Here is what the 5 non-dessert courses were + the Coup de Milieu wine intermezzo.
Hand carved bluefin tuna
Caribbean Crab Bisque
Argentinian Churrasco Shrimp
le Coup de Milieu; Blood and Sand
Chilli and Citrus Crusted Redfish
Braised Leg of Milk Fed Veal
I took pictures of all the courses, but so did Ken Rudolph, the organizer of the event, and you can see them here - complete with descriptions from the menu.
They served 7 desserts and we passed them around nibbling a bit out of each one.
Click here for larger versions of pictures:
It was a very fine meal.
Here is the kitchen (or part of it)