Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs
Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint
Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli
Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange
Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano
Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds
Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs
Braised and Fried Rabbit Leg, Carolina Gold Rice, Lemon Pepper, and Sour Cream Gravy
Pork and Peas Pie
Spice-infused Black Vinegar Sauce
Miso-Harissa-Maple Pork Belly, Slow Egg, and Togarashi-spiced Fried Brussels Sprout Leaves
Chez Pascal’s Hot Franks
Sundried Tomato, Feta, and Herb Scone Sliders
Matcha-White Chocolate Scones
Sakura Saku: Sakura-Almond Sponge, Mascarpone Cream, Sake Jelly, Beet Sponge, Cherry Ice Cream, Popped Sakura Blossoms, and Sakura Chip
Shaved Mushroom White Pizza, Gruyère, Melted Onions, Black Truffle, Torn Parsley, Fried Rosemary, and Dehydrated Thyme
The Fairfax: Soft Scrambled Eggs, Caramelized Onions, Sriracha Mayonnaise, and Brioche Bun
Gnocchetti, Wood Pigeon Ragù, Ubriacone Cheese, and Croutons
Mediterranean Octopus, Kelp Pasta, and Fennel
Snake River Farms Wagyu, Fermented Turnips, Truffled California Walnuts, and Wasabi