Foxley River Oysters: Chardonnay Mignonette/ Shaved Horseradish

Sliced Bluefin Toro: Fermented Hatch Chili Oil/ Lemon/ Scallion

 Warm Swiss Chard: Shallot/ Bacon/ Banyuls/ Golden Raisins/ Honey/ Pecan

 Persimmons: Chirraboga Bleu Cheese/ Pepitas/ Pumpkin Seed Pesto

 Emberred Enoki Mushrooms: Santa Barbara Uni/ Uni Butter/ Trout Roe

 Grilled Merguez Sausage: Smoked Lebnah/ Sunchokes/ Pickled Fresno/ Lime

Duck Confit: Saffron Aioli/ Chervil

             Grilled Octopus: Green Goddess Dressing/ Castelvetrano Olives/ Caper Schmutz

             Charred Center-Cut Squash: Tomato Sauce/ Parmesan Breadcrumb/ Basil

              Omelet: Burgundy Tuffle/ Caviar/ Veal Demi-Glace

            Squid Ink Spaghetti: P.E.I. Mussels/ Scallions/ Chili Flake

  Gulf Redfish: Baby Turnips/ Spiced Celery Puree/ Green Cabbage

       Seared Scallops: Thai Scallop Butter/ Bunashimeji Mushrooms/ Garlic Crispy’

Grilled Prawns: Baby Leeks/ Creamy Polenta/ Shellfish Bouillabaisse

Pork Jowl: Crabapples/ Charred Chicory/ Pickled Red Pearl Onion

Roasted Poussin: Truffle Lentils/ Oyster Mushrooms/ Sauce Supreme

       72 Hour “A-Bar N” Wagyu Brisket: Potato Dumpling/ Marble Potato/ Chanterelle Bordelaise