Chefs: John Philpot & Mark Martinez

• Compressed melon, rhubarb paper, shaved foie gras
• Beets six ways
• Grilled smelt, scrambled egg paper, sauerkraut
• Hamachi crudo, hatch chilis; uni croquette, chorizo vinegar
• Frito fried frog legs
• Pho in one bite
• Seared foie gras sausage, corn pudding
• Deconstructed Gyro: lamb, black garlic purée, dehydrated pita, yogurt pearls
• Huitlacoche ice cream, caramel corn, sweet corn dirt
• Vanilla bean beignet, sriracha caramel, chocolate toffee
• Figs & cheese
• Foie gras cotton candy

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Chefs: Quealy Watson & P.J. Edwards

• Scrambled Egg Mousse : Summer Squash : Bird Food
• Foie Gras : Feijoas : Peanut Bread
• Purple Rain
• Frito Custard : Turnips : Ikura : Chili
• White Shrimp : Seaweed : Seabeans : Butter
• Chawanmushi : Mushroom Ketchup : Tasso Ham
• Pork Trotter : Carrot : Medium Rare Pork Heart : Cabbage
• Lamb Tongue : Curry Jus : Favas : Pistachios
• Carrot : Farro : White Chocolate
• Petit Fours

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