Carrot Pavlova, Cream Cheese Mousse, Carrot Granita, Coconut Sorbet, Carrot Coulis, Olive Oil, Micro Cilantro, Salt, and Pepper
"Almond Joy" Ice Cream Cake, Candied Almonds, Passionfruit Curd, Coconut Meringue, Chocolate Sauce, and Candied Almond Tuile
Veal Tongue, Sikil Pak, and Brussels Sprouts Pico de Gallo
Hawaij-spiced Sea Scallops, Heirloom Cauliflower, Capers, and Pomegranate
Slow Roasted Pork Neck, Green Apple Purée, Grilled Cabbage, and Mustard Jus
Roasted Yellow Beets, Kumquat, Hickory-smoked Egg Yolk, and Pickled Beets
Kona Kampachi, Pickled White Cherries, Smoked Peanuts, Thai Chile-Hibiscus Jam, Bonito Tuile, African Purple Basil, and Micro Cilantro
Quail Eggs, Focaccia, Trumpet Mushrooms, and Parsley Salsa
Miche
Beef Tendon Puff, Charred Onion Crème, and Trout Roe
Potatoes, Porcini Mayo, and Chorizo
Spiced Australian Lamb, Coffee, Carrot, Preserved Lemon, and Black Olive
Everything Pretzels with Mustard Butter
Fried Quail, Vermont Cheddar Waffle, Vermont Maple Syrup, Smoked Butter, Aleppo Pepper, and Chives
La Nuit Rouge: Native Strawberries, Black Sesame, Caramelized Coconut, Kinako, and Kalamansi
La Rhubarbe: Rhubarb, Labne Mousse, Cucumber Sherbet, Pine Nut-Quinoa Granola, Meyer Lemon-Sake Kasu Curd, and Quinoa Tuile
A5 Japanese Wagyu, Broccoli-Garlic Mousseline, Sautéed Mushrooms, Sukiyaki, Crispy Lichen, and Broccoli
Warm Veal and Goat Cheese Rillettes, Zucchini, Chanterelle Mushrooms, and Veal Jus Vinaigrette
Salted Butterscotch Custard, Cranberry-Sparkling Wine Granita, Pickled and Dehydrated Cranberries, and Chantilly
Roasted Mackerel, Dashi Gelée, Roasted Eggplant, Crosnes, Dahlia Bulb, Pickled Nasturtium Berries, Radicchio, and Radishes