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Octo Dog, Teriyaki, and Pickled Ginger
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Pan-seared Salmon, Sugar Snap Peas, Carrots, Fennel, Green Garlic, and Pea Tendrils
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Juniper-brined Cervena Venison Loin, Cherry Compote, and Pickled Mustard Seeds
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Wood-fired Virginia Clams, Crispy Pork Belly, and Croutons
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Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles
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Braised Australian Kobe Beef Short Ribs, Loaded Potato-style Grits, Glazed Carrots, and Herb Madeira Jus
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Ricotta Cavatelli, Sauce Nantua, and Spring Vegetable-Crawfish Sauté
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Dehydrated Cherry Tomato Confit
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Cream of Celery Soup with Fines Herbs Sauce Verte
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Turkey Burger with Seasoning Salt, Tomato Jam, Green Goddess Dressing, and Arugula
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Starter Dough
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Rou Jia Mo Sandwiches
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Chicken Tod Mun Pla with Kaffir Lime Vinegar and Bacon Snow
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Chicken Liver Pâté
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Short Rib Torta and Preserved Cherry Tomatoes
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‘Mom’s Night’ Nana Sue’s Meatloaf
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Firefly Squid Salad with Summer Gochujang Vinaigrette
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Ratatouille Terrine
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Australian Grass Fed Rib Eye ‘Au Poivre,’ Foie Gras, Lacinato Kale and Turnips
Title:
Hiyashi Chuka
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