Swiss Chard Ravioli, Ricotta, Lemon, and Basil
Curried Crab Pilaf with Coconut Milk
Pastrami Dog, Ox Tongue-Australian Beef Short Rib Hash, and Rusky Dressing
Seared Scallops with Farro and Roasted Grapes
Creamed Swiss Chard Tart
Petrossian Ossetra Caviar Blini with Crème Fraîche and Chervil
Grilled Australian Lamb Chop, Lamb Kefte, Tabbouleh, Feta, and Pecan Muhummara
Octo Dog, Teriyaki, and Pickled Ginger
Pan-seared Salmon, Sugar Snap Peas, Carrots, Fennel, Green Garlic, and Pea Tendrils
Vanilla Noodles, Hazelnut Croquant, Big Bison Ale Ice Cream, and Micro Cilantro
Juniper-brined Cervena Venison Loin, Cherry Compote, and Pickled Mustard Seeds
Wood-fired Virginia Clams, Crispy Pork Belly, and Croutons
Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles
White Chocolate and Coconut Panna Cotta
Scot’s Sazerac: Highland Park 12-year Single Malt Scotch Whisky, Simple Syrup, Peychaud’s Bitters, Herbsaint, and Lemon Twist
Orkney Angostura Phosphate: Highland Park 12-year Single Malt Scotch Whisky, Simple Syrup, Lemon Juice, Angostura Biters, Allspice Dram, and Acid Phosphate
Braised Australian Kobe Beef Short Ribs, Loaded Potato-style Grits, Glazed Carrots, and Herb Madeira Jus
Ricotta Cavatelli, Sauce Nantua, and Spring Vegetable-Crawfish Sauté
Dehydrated Cherry Tomato Confit
Cream of Celery Soup with Fines Herbs Sauce Verte