Govind
Armstrong, Table 8
Poached
Tomato with Tuna Confit and Salsa Verde
Liberty
Farms Duck Breast with Roasted Apple, Braised Endive and Hazelnuts
|
Brook
Williamson & Nick Roberts, Amuse Café
Fig,
Prosciutto, and Cabrales Tart
Roasted
Tomato and Red Pepper Soup with Lemon Aioli and Steamed Mussels |
David
Myers , Sona
Hamachi
with Edamame Puree, Spicy Grapefruit and Watermelon Radish Salad
Braised Licorice
Root Lamb Shoulder with Cardamom Infused Yogurt |
Neal
Fraser, Grace
New
Zealand Free Range Beef Tartare with Violet Mustard and Figs
Cooked in Tawny Port
Dungeness
Crab Salad with Meyer Lemon Vinaigrette |
Michael
Cimarusti, Water Grill
Foie
Gras Torchon with Asian Pear
Terrine of Octopus Infused with
Fresh Chamomile, and Chamomile Vinaigrette |
Troy
N. Thompson, Jer-ne
Maine
Lobster Shabu-Shabu |
PASTRY
CHEF
Thomas Gerard
Pear
& Vodka Sorbet, Cranberry Sorbet and Orange Granita
|
PASTRY
CHEF
Julien Wagner
Valrohna
Chocolate Torte
Blood
Orange Bread Pudding |
