Lobster bisque with hearts of palm, lemon oil, and herb salad

Potted Pork with roasted salsify, sage, with a citrus and honeycomb relish

Compressed melon with Iberico ham and burrata cheese and vincotto

Roasted pear and lobster salad with yuzu marmalade

Pork lomo with braised figs and truffled balsamic on a French baguette

Sugar Kiss Melon Gazpacho with crabcakes and mint oil

Black Pepper Shrimp in lettuce cups with pineapple daikon salad

Chicken lollipops with spiced honey and ancho chili glaze

Kobe short ribs with foie gras and pickled apple salad

Tuna and beet tartare with salmon roe

Hazelnut crusted scallops with foie gras risotto

Kumumoto oysters with a blood orange vinaigrette

Mini Cheesecakes with roasted figs and lavender honey

Roasted peach financier with olive oil ice cream and macadamian nut brittle

White chocolate-raspberry trifles

Sweet potato crème brulee with butterscotch crème

Chocolate semifreddo with peanut butter genoise and hazelnut praline

Assorted macarons