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Title:
Artichoke Provencal with Poached Egg, Parmesan Bread Crumbs and Pancetta
Title:
Stout Ice Cream
Title:
Apple Tarte Tatin
Title:
Alaskan Dungeness Crab Salad with Sake Granite
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Representing Small Mozzarellas: Idiazabal Gnocchi in Iberian Ham Broth with Contrasting Herbs
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Ispahan Chocolate
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Ispahan Macaroon
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An Interpretation of the Season: Lamb Shoulder Accompanied by Chestnut and Truffle Marzipan, Calaguala Brushstrokes, Lime and Cocoa
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Smoked Eel, Peanuts, Snow Peas and Whipped Caramel
Title:
Tango
Title:
Tempura Shrimp – Black Plum, Lemon, Vanilla Fragrance
Title:
Cranberry Bean and Pumpkin Stew
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Ahi Rice Towers
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Crispy Veal Sweetbreads, Morel Mushrooms, Roasted Beets, Minus Eight Vinaigrette
Title:
Baby Eggplant with Harissa and Mint
Title:
Ecuadorian Shrimp Ceviche with Orange and Popcorn
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Grilled Baby Octopus with Piperade, Preserved Lemons, and Roasted Fingerling Potatoes
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Apple Spice Cake with Cheddar Bacon Crumble and Maple Pecan Ice Cream
Title:
“Uncooked” Tuna Ceviche
Title:
Black Walnut Steamed Pudding with Fig Preserves
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