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Ho’i’o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Local Bay Octopus, and Yellow Tomatoes
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Wild Boar Sausage, Caramelized Shallots, and Pepperoncini Pizza
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Glazed Hawaiian Blue Prawn, Spring Vegetables, and Georgia Olive Oil Foam
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Guanciale
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Spring Nettle Soup, Georgia Olive Oil, Pickled Artichokes, and Preserved Meyer Lemon
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Rabbit Porchetta with “Vignole” and Rabbit Confit
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Taleggio Agnolotti with Ramps and Black Truffle Butter
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Roasted Tuna Collar with Arugula Gremolata
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Potato Gnocchi, Pearl Onion, Chicharrónes, and Fennel Frond Pistou
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Habañero-Orange Glazed Chicken Nuggets
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Crispy Garlic Shrimp with Congee
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Chicken-fried Veal Sweetbreads, Country Ham, Sage Waffles, and Bourbon Cream
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Braised Goat Huarache, Rajas, Queso Cotija, and Tomatillo de Arbol Sauce
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Australian Lamb and Onions Three Ways with Natural Jus
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Swiss Chard Ravioli, Ricotta, Lemon, and Basil
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Curried Crab Pilaf with Coconut Milk
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Pastrami Dog, Ox Tongue-Australian Beef Short Rib Hash, and Rusky Dressing
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Seared Scallops with Farro and Roasted Grapes
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Petrossian Ossetra Caviar Blini with Crème Fraîche and Chervil
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Grilled Australian Lamb Chop, Lamb Kefte, Tabbouleh, Feta, and Pecan Muhummara
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