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