Local Wild Salmon Hash, Roasted Potatoes, Leeks, Cream, Chives, and a Poached Egg
Mother’s Biscuits and Gravy: Biscuits Topped with Sausage Gravy
Crunchy French Toast: Challah Bread French Toast Coated in Cornflakes
Mother’s Migas: Scrambled Egg, Jack Cheese, Corn Tortilla Strips, Housemade Salsa, Chipotle Sour Cream, Green Onions, and Garlic-Thyme-Roasted Red Potatoes
Candied Beet, Bavarian Malt, Frozen “Curdled” Cream, and Lemon Balm
Fideos, Bay Scallop, Squid, Beef Tongue, Squid Ink Vinaigrette, and Aioli
Roasted Golden Trout, Clyde Common Prosciutto, Chard, First of the Morels, and Fried Egg
Buttermilk Blue Semifreddo, Port Foam, Macerated Grapes, and Five-Spice Caramelized Walnuts
Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème Fraîche, and Petrossian Ossetra Caviar
Grand Cru Gruyère Reserve Croque Madame with Soy-braised Pork Belly
Asparagus, Bell Pepper, and Potatoes Served in a Bucket with Smoking Tepu Wood Embers and Rosemary
Frio Glacial: Menthol Granité, Mint Ice Cream, Creamy Lemon Foam in Liquid Nitrogen, and Eucalyptus Cookie
Vaca: Short Ribs in a Brown Sugar Loaf with Nettle Moss
Shrimp Pil Pil with Garlic, Cacho de Cabra Chilies, White Wine, and Cilantro
Violet Flower Ice Cream and Maqui Berry Nougat
Seared Kra Kra (Fish from Easter Island), Wild Herb Emulsion, Dehydrated Shamrock Soil, Salicornias, and Edible Sea Rocks
Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue from Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR
Pacú with Preserved Lemon, Mozzarella Chupe, Andean Potatoes, and Ollucos Sauce
Raw Living Lasagna
Chocolate Cake Soaked in Rutini Dulce Encabezado Malbec Wine, Light Pistachio Cream, Poached Apricots, and Spiced Cocoa Syrup