Warm lobster salad, saffron potato, avocado, macke and sauce bouillabaisse.

Heirloom tomato, watermelon, pickled cherry peppers, fennel fronds and pomegranate vinaigrette.

Grilled wild squid, yogurt, chiffonade mint, fried shallots and chilies.

Escolar, salmon, yellow fin tuna, avocado, salmon roe, eel and sauce.

Herbs toasted jumbo shrimp, beluga lentil and popcorn shoots.

Slow braised duck legs and petite red frilly mustard salad.

Grilled beaver creek quail, velvet pioppini, jicama slow and blackberry demi -glace.

Charred Spanish octopus, cannellini beans, chorizo and smoked paprika vinaigrette.

Pan seared yellow fin tuna, fork crusted fingerling potatoes. Bok choy, fried tomato and salsa verde.

Wild king salmon, white asparagus, fire roasted corn and organic hen of the woods.

Aged duck margaret, chanterelle roasted skinless chestnuts, parsnips, and lambrusco jelly.

Roasted wagyu, grilled royal trumpet, chives and horseradish puree and apple granola.

Braised short ribs, potato galette, roasted shallots and apple gremolata.

Austrian rack of lamb, Japanese eggplant, celery root puree and red wine reduction.