Boudin Blanc en Brioche, Chicken Liver Mousse, Chestnut, and Apples
Fisherman’s Stew with Green Chili and Collard Greens
Beef Short Rib Pastrami, Braised Cabbage, and Red Bliss Potatoes
Pulpo a la Plancha, Turmeric-pickled Cauliflower, Marcona Almonds, Black Garlic-Squid Ink Emulsion, and Kaffir Lime
Insalata Cotta Cruda: Poached Salsify, Olive Oil-poached King Oyster Mushrooms, Marinated Broccoli Rabe, and Whipped Ricotta
Roasted Lamb Loin, Braised Lamb Neck, Pommes Dauphinoise, Beet Purée and Lamb Jus
Char with Beeswax, Yellow Carrot, "Pollen," and Sour Cream
Traditional Eggs Mayonnaise
Slow-roasted Carrots, Wheat Berries, Crispy Duck Skin, and Cumin
Poulet au Citron Terrine
Spicy Pork Meatballs, Spicy Meat Sauce, and Polenta
Sicilian Australian Lamb Sugo, Brooklyn-style
Peekytoe Crab Crostini, Fennel Mayonnaise, Radish and Nasturtium Vinaigrette
Duck Breast, Black Trumpet Mushrooms, Hearts of Palm, and Blood Orange
Yuzu Guacamole, Crispy Rice, and Jamón Ibérico
Fried Green Tomato Sandwich, Smoked Blue Cheese Salad, and Bialy
Garganelli, Tripe Ragù, Prosciutto, Tomato, and Chilies
Banana Leaf-wrapped Cod, Turmeric Curry, Coconut Cream, and Crispy Garlic
Barbecued Duroc Pork Belly
Sake Lees-cured Diver Scallops, Sauerkraut, and Cabbage Ice