Chefs: Rudolfo Martinez & Luis Colon

• Brûléed uni & cheese on toast points; salt cod croquette with dehydrated pork fat
• Cold-smoked Gulf shrimp
• “Ham and Eggs”: ham gelée, salmon roe, mustard “glass,” crème fraiche, lavender blossoms
• Deconstructed bahn mi
• Venison heart tartare, mustard green purée, rice chips
• “Oysters” two ways: blue point oyster with bacon vinegar; sautéed oyster mushrooms
• Crispy duck skin with sweet corn pudding
• Duck consommé
• Deconstructed pastrami on rye: duck pastrami, shaved brussels sprouts, rye pudding, mustard paper
• Seared rainbow trout, salsify emulsion, nasturtium
• Seared calamari, golden truffles, cauliflower purée
• Foie gras stuffed pork trotter, mixed berry gastrique
• 48-hour sous vide ribeye smoked over pine, root vegetables, served on a pine block
• Braised pork belly, fried couscous, tapenade
• Foie gras ice cream, pineapple granita, shaved chicharrones
• Banana pudding, orange gelée, strawberry pop rocks, served in a tube
• Lemon verbena sorbet, shortbread, feta, salted cucumber