With ginger, hot peppers and dukkah

With andouille and toasted garlic bread

With eggplant, red peppers and roasted garlic

With English peas

With cucumber fondue and caviar

With rouille, gruyere and basil oil

With truffled grits, Italian sausage and wild mushrooms

With briased escarole, roasted fingerlings and Sicilian olives

With naked ravioli, pine nuts and basil

With cirtus braised fennel

With asparagus, spring dug parsnips and salsa verde

With sliced portabella mushroom, arugula salad, shaved parmigiano regiano and trulle oil

With lime cream and mint

With toasted coconut, creme anglaise and mango-lemongress sorbet

With bulgur crackers and almond stuffed dates