Handmade Carrot Ravioli, Fig Balsamic and Micro Greens
Organic Heirloom Tomatoes in Tomato Water with Sea Salt and Bull Blood Sprouts
Smoked Salmon Napoleon with Crème Fraiche and Caviar
Warm Goat Cheese Tower with Baby Arugula Greens
Organic Carrot-Ginger and Sweet Pea Soup
Belgian Endive with Stilton and Roasted Pecans
Baby Spinach and Haricot Vert Caesar Salad with Garlic Croutons and Poached Eggs
Foie Gras Torchon with Roasted Figs and Micro Herbs
Japanese Scallops in Vegetable Foam with Fried Leek Straw
Sweet Corn and Coconut Milk Soup with Lemon Grass and Bell Pepper Brunoise
Truffle Risotto
Tuna Sashimi over Micro Mustard Greens
Spicy Tuna Tower with Won Ton Crisps
Smoked Trout with Apple Chips and Celery Root Slaw
Artichoke-White Bean and Goat Cheese Tart
Wild Mushroom Napoleon with Chive Crème Fraiche
French Lentils and Roasted Multi-Colored Beets with Goat Cheese
Lobster and Avocado Salad with Edamame Beans and Sunflower Sprouts
Peruvian Potato Causa with Huancaina Sauce
Escargot Ragu in Portobello Mushrooms with Field Greens
Free Form Wild Mushroom Lasagna with Spinach Sauce and Tomato Oil