Chefs: Mark “Wildcat” Garcia, Eleanor Iselin, Halston Connella, Miguel
- Amuse Bouche
- Venison Tartare
- Spring Consommé
- Crawfish
- Printanier Navarin
- Intermezzo: Horseradish Granita on a Spoon
- Roasted Mushrooms and Cured Egg Yolk
- Rabbit prepared several ways
- Tobacco Financier, Campari Panna Cotta, Plums
