Fried Chicken, Coleslaw, and House-fermented Smoked Poblano Hot Sauce
Fig-Melon Salad with Prosciutto di Parma, Goat Cheese, Pine Nuts, and Olive Oil
Baked Annurca Apples, Prosciutto di Parma, Arugula, Balsamic Vinegar, Grana Padano, and Basil Oil
La Frittata di Parma: Potato-crusted Omelet, Roasted Tomatoes and asparagus, Prosciutto di Parma, and Poached Quail Egg
Caja China Pork
Caribbean Tuna Frikkadels and Slaw
Seared Lionfish, Potato Hash, and Mango Salsa
Smoked Zucchini-Burrata Ravioli
Yellowfin Tuna Coconut Ceviche
Four-Minute Egg Mayonnaise
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
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
Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream
Chemex Pour-over