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
