Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde
Wood-grilled Cervena Venison, Green Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras
Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts
Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums
House-made Spam
Pimp My Grits with Pimento Cheese, Cherokee Purple-Tomato Salsa, and Jalapeño Cornbread
Buttermilk-fried Sheepshead Cheeks, Brain Ravioli, Red-eye Gravy Consommé, and Gremolata
Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone Marrow-Anchovy Vinaigrette
Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon
Saffron Spaghetti with Dandelion Greens
Porchetta, Marinated Squash, and Mustard Greens on Ciabatta
Duck Breast, Buttermilk-poached Winter Vegetables, and Cornbread Purée
Deviled Egg with Smoked Fish and Petrossian Caviar
Brussels Sprouts, Cauliflower, and Yogurt-Celery Root Espuma
Frozen “Cotton” Meringue with Gin, Vodka, and Brown Sugar
Savory Forager’s Madeleine with Bay, Nigella Seeds, Fennel Grass, and Caramelized Onions
Suckling Pig Stuffed with Chile Cornbread, Roasted Chestnuts, Buttermilk, and Crown Pumpkin
Butter-poached Halibut, Radicchio, Roasted Mushrooms, Sweet Potatoes, and Vin Cotto
Sizzling Hominy Porridge, Farm Egg, Shaved Brussels Sprouts, Chicken Skins, and Hot Pepper Vinegar
Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette