Chefs: Robbie Nowlin, Shi Mei, Joe Gallero
- Soft Scrambled Organic Egg, Shallot, Crème Fraiche, Ossetra Cavia, Potato “Chips”
- Summer “Caponata” with Mint, Basil, Goat Cheese and Garlic Melba
- Seared Hudson Valley Foie Gras with Brown Butter Cornbread, Marcona Almonds, and Salted Maple
- Warm Veal Tongue with Cherries, Candied Pecans, Arugula, and Horseradish Crème Fraiche
- Lime-Coconut Sorbet with Espelette
- Smoked Pork Belly with Blackstrap Sauce, Cured Egg Yolk and Scallion Salad
- “Onion” Risotto with Poached and Fried Oyster, Iberico Ham and Garlic Chips
- Sous Vide Akaushi Ribeye with Ravigote and Chimicurri
- Agave Nectar-Valhrona Chocolate Ganache with Toasted Marshmallow and Almond Streusel
