Roasted Yellow Beets, Kumquat, Hickory-smoked Egg Yolk, and Pickled Beets
Kona Kampachi, Pickled White Cherries, Smoked Peanuts, Thai Chile-Hibiscus Jam, Bonito Tuile, African Purple Basil, and Micro Cilantro
Parisian Ham
Quail Eggs, Focaccia, Trumpet Mushrooms, and Parsley Salsa
Marinated Fluke, Squid, Cured Seaweed, Black Beans, and Pickled Kombu
Beef Tendon Puff, Charred Onion Crème, and Trout Roe
Potatoes, Porcini Mayo, and Chorizo
Spiced Australian Lamb, Coffee, Carrot, Preserved Lemon, and Black Olive
Uni Chicharrón, Cucumber Relish, and Habanero Purée
Raw Bok Choy Leaves and Housemade Shrimp Paste
Flavors of Gin: New Zealand Red Deer, Juniper Meringue, Cilantro-Celery Root Purée, Licorice Jus, and Roasted Fennel
Fried Quail, Vermont Cheddar Waffle, Vermont Maple Syrup, Smoked Butter, Aleppo Pepper, and Chives
A5 Japanese Wagyu, Broccoli-Garlic Mousseline, Sautéed Mushrooms, Sukiyaki, Crispy Lichen, and Broccoli
Honey-Walnut Shrimp, Toasted Nuts, Honeycomb Candy, Crispy Shrimp Shells, Walnut Mayonnaise, and Honey Buttermilk
Warm Oyster Stew: Wellfleet Oysters, Smoked Bone Marrow Emulsion, Kalettes, Autumn Brassicas, Smoked Hazelnut Oil, and Toasted Nori
Beef Carpaccio, Canadian Lobster, XO Sauce, Pickled Black Trumpet Mushrooms, and Périgueux Truffle
Striped Bass, Turnip Brik, Pumpin Seed Tarator, Shaved Brussels Sprouts, and Green Harissa
Harissa-spiced Australian Lamb Tartare, Diva Cucumber, Labneh, and Pistachio
Warm Veal and Goat Cheese Rillettes, Zucchini, Chanterelle Mushrooms, and Veal Jus Vinaigrette
Bluefish Falafel, Peach Pickle, Jalapeño Labneh, and Bibb Lettuce