Lionfish Sliders, Scotch Bonnet Aïoli, Pickled Vegetables, Avocado, and Herbs
Asparagus Melt with Fontina, Roasted Garlic Aïoli, Basil, Pickled Red Onions, Dried Blueberries, and Focaccia
Bluefish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula
Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon
Braised Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossoms, Beet-Brunet Mousse
Fried Oysters, Wood-fired Padron Pepper Relish, Bacon, and Sage
Orange Julius Caesar
Lobster Sashimi, Sea Beans, Daikon Radishes, Frozen Ramp Purée, Ginger-Scallion Sauce, Nori Vinaigrette, and Fried Garlic
Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette
White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel
Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream
Chemex Pour-over
Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs
Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint
Raw Chocolate
Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli
Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange
Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano
Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds
Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs