Blackberry Marsala Cobbler with Buttermilk Ice Cream and Candied Fennel
Australian Wagyu Beef Two Ways: Warm with Sancho Pepper Sauce and Cold with Ponzu
Citrus-cured Sardines
Shrimp and Grits with Chorizo
Braised Beef Oxtail with Roasted Scallops and Corn Fondue
Spice-Roasted Cervena Venison Chops, Chanterelles, and Blackberries
Terrina di Polpo Pancia di Maiale: Baby Pork Belly and Octopus Terrine with Pickled Vegetables
White Orchid Root Gazpacho
The 10-51
Sea Urchin Cappuccino with Dungeness Crab
Andy's Award Winning BBQ Sauce, a.k.a UFO Social Club Barbecue Sauce
Barbequed Eel and Hudson Valley Foie Gras Terrine
Slow-Poached Sturgeon with Roasted Beets and Horseradish-Celery-Red Radish Salad
Soft Madirofolo Chocolate Ganache, Black Sesame Praline, Pistachio Tuile, Chartreuse Gel, and Pistachio Ice Cream
À la Minute: Namelaka, Pumpkin Seed Streusel, Lemon Gelée, Muscovado Gelée, PreGel Krocco Peanut Arabeschi, and Lemon Ash Soft Serve
Raclette with Sopressata, Potatoes, Cornichons, Ciabatta, and Mustards
Thai Basil-Olive Oil Bonbons
Entremet: Sacher Sponge with Praline Mousse and Coffee Crémeux
The UK Sour: Highland Park 12-year Single Malt Scotch Whisky, Apricot Liqueur, Cinnamon Syrup, Lemon Juice, and Red Wine Float
Sous Vide Rare Beef Jus