Morou,
Signatures
Caramelized
Maine Lobster
with Madagascar Vanilla, Truffled Tapioca Risotto,
Fennel Confit and Olive Oil Foam
Ostrich
and Foie Gras Kitfo
with Grilled Vidalia |
Jamie Leeds, 15 ria
Molasses
Braised Short Ribs
Duck Confit Salad Wrapped in Watermelon Radish
|
Koji
Terano, Sushi-Ko
Flounder
Carpaccio
with Black Truffle Vinaigrette
Salmon
Confit |
Fabio
Trabocchi, Maestro
Maestro
Lobster Ravioli
Lychee
Panna Cotta
with Basil Grappa |
John
Wabeck, Firefly
Heirloom
Tomatoes
with Green Curry-Coconut Emulsion and Asiago Cheese
Stir
Fry of Scallops
and Shiitake Mushrooms with Gingered Grits
and Smoked Bacon Vinaigrette |
Cliff
Wharton, TenPenh
Red Thai Curry Shrimp
with Golden Pineapple and Steamed Jasmine Rice
Macadamia Nut-Crusted Halibut
with Mango Purée and Scallion Oil |
PASTRY
CHEF
Steve Klc, Jaleo,
Café Atlantico and Zaytinya
Turkish
Coffee Chocolate
Arroz
con Leche a la Moderna |
HOST
CHEF
Joseph "Jay" Comfort, Poste
Emerald
Family Farms Rabbit-Fennel Sausage
with Sweet Potato Purée and Apple Choucroute
Carpaccio of Juniper-Cured Venison Loin,
Armagnac Marinated Prunes and Glazed Chestnuts
|
