Beausoleil and Kumamoto Oysters with Gelee
Warm Puree of Yukon Gold Potatoes and Leek with Caviar
Marinated Hamachi with Sesame and Panca Pepper
Torcheon of Foie Gras with Apples and Brioche
Roasted Sea Scallops with Meyer Lemon and Spiced Pinenuts
Tartare of Bluefin Tuna with Preserved and Fresh Truffles
Sous Vide Long Island Duck with Tuskan Kale and Sweeet Potato
4 Story Hill Ribeye with Sauce Bordelaise and Cipollini Onion
Poached Maine Lobster with Lemongrass and Thyme
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