Rinse and peel potatoes and cut into a 1" dice. Rinse and thinly slice green onions at an angle (called a “bias” cut). Bring a medium pot with potatoes covered in cold water with a pinch of salt to a boil for 10-13 minutes, or until fork tender. Put a colander in the sink. Once tender, drain the water from the potatoes and, in the same pot, add sour cream, ½ of the butter, and green onions (reserving a pinch for garnish). Mash together until smooth with a few lumps. Add salt and pepper to taste. Set aside.

Place a metal mixing bowl in the freezer for 10 minutes to chill before preparing the mousse. Rinse and stem mint. Allow pomegranate seeds to thaw, if necessary. In the cold mixing bowl, vigorously mix the mousse powder and cold milk together until slightly thickened. Transfer mousse mixture to serving cups and place in refrigerator to chill until ready to serve. Once ready to serve, garnish with fresh mint and pomegranate seeds.

Rinse and trim the white woody ends from asparagus. Mince garlic cloves. Bring a medium pot of lightly salted water to a boil. Once boiling, add the asparagus and blanch for 3-4 minutes, or until bright green and fork tender. Drain and set aside. In the same pot, add 2 Tsp. olive oil and 1/3 of minced garlic and heat together over medium for 3 minutes, or until aromatic. Add the asparagus to warm together for 1-2 minutes. Salt and pepper to taste. Keep warm until ready to serve.

Rinse the steaks, pat dry, and salt and pepper each side. Warm 2 tsp. olive oil in a medium pan over medium heat. Once hot, add the steaks and cook for 5-6 minutes on each side until desired doneness is achieved. Remove steaks from pan and add demi-glace, cracked peppercorns to taste, and ½ cup of warm water. Bring to a simmer over low heat, about 1 minute. Once demi-glace is warm, add the steaks back to pan and cover with sauce and peppercorns. Keep warm until ready to serve.

If shrimp has been frozen, allow to come to room temperature, or place under lukewarm running water to gently thaw. Rinse shrimp and pat dry. Rinse and halve lemon and zest one half for garnish. Rinse and coarsely chop parsley. In a medium pan over high heat, sauté remaining butter and remaining garlic until aromatic, about 1 minute. Add the shrimp and cook for 2-3 minutes on each side, or until bright pink and firm. Add half the parsley (reserving remaining for garnish) and the juice of the lemon to taste to the shrimp. Salt and pepper to taste.

Place a portion of potatoes on the plate and garnish with remaining green onion. Place an equal serving of asparagus against the potatoes. Add a sirloin atop the potatoes, drizzling any remaining demi-glace over the meat. Add an equal serving of shrimp against the meat, drizzling any pan juices over the shrimp and garnish with remaining parsley and lemon zest. Add chilled chocolate mousse to the side, garnished with mint and pomegranate seeds.