Grilled Berkshire Pork Chop with Corn and Crab “Risotto”
Pickled Beef Tongue, Leek-Sweet Onion Purée, and Pickled Mustard Seeds
Fried Chicken Sausage, Chicken Liver Mouse, Pickles, and Hawaiian-style White Bread
Bad Bart’s Black Jambalaya
Smoked Ham Hock, Farro, Ham Hock Consommé, Pickled Squash, and Bitter Greens
Market Vegetable Salad, Cashew Purée, and Citrus Vinaigrette
Highland Hula: Highland Park 12-year Single Malt Scotch Whisky, Orgeat, Melletti Amaro, Orange Curacao, and Lime
Crawfish Remoulade Deviled Eggs with Petrossian Caviar
Sautéed Gulf Shrimp and Garlic-Piquillo Pepper Sauce
Sorghum-smoked Duck Breast, Dirty Fregola Sarda, Choucroute, and Truffle Pâté
Banana Pudding, Marshmallow, Peanut Butter Powder, Nilla Wafer Ice Cream, and Meringue
Citrus-poached Gulf Shrimp, Hearts of Palm Salad, and Sesame-Ginger Vinaigrette
Gin and Basil Smash
Fried Pork Ribs with Housemade Buffalo Sauce and Blue Cheese Custard
Glazed Hawaiian Blue Prawn, Spring Vegetables, and Georgia Olive Oil Foam
Guanciale
Pulled Pork Sandwiches with Honey-Mustard Barbecue Sauce
Spring Nettle Soup, Georgia Olive Oil, Pickled Artichokes, and Preserved Meyer Lemon
Habañero-Orange Glazed Chicken Nuggets
Pastrami Dog, Ox Tongue-Australian Beef Short Rib Hash, and Rusky Dressing