Served with citrus-golden pepper emulsion lobster mushrooms, haricots verts, pepitas and black onion.

Avocado, mango and aji sauce .

Tuscan kale, wild mushrooms, piquillo peppers, corn and queso fresco.

Charred scallion, aioli, ghost pepper caviar, pistachios and fried yuca.

vanilla roasted pineapple, macadamia croquant and toasted brioche.

Served with Grilled Pears and Brandy Jus chiriboga blue cheese, lentils, and piquillo peppers.

Served with Lemon Parmesan Vinaigrette radish, cherry tomatoes and red onion.

Heart of palm, avocado salad watercress, sunflower seeds and green goddess dressing.

Burrata mozzarella, arugula pesto, Vidalia onion and Marcona almonds.

Creole tomato leek fondue, beech mushrooms and pine nuts.

Farro, rapini, grape tomatoes, piquillo peppers and Marcona almons.

Served with oxtail ragout sweet potato gnocchi, oyster mushrooms, arugula and Vidalia onions.

Served with Cilantro dashi broth grilled sushi rice cake, baby eggplant, long choy and Japanese sofrito.

Served with mole reduction huitlacoche, cipollini onions and green garbanzo risotto.

Shiitakes, haricots verts and mashed potatoes.

Served with Red WinedDemi-glace boulanger potatoes and haricots verts.

Served with vanilla ice cream warm banana bread, butterscotch, chocolate sauce and toasted.

Served with pecan crumble rum raisin ice cream.

Served with fresh berries.

Burnt sugar ice cream and wet walnut sauce.