Richard Chen (Wing Lei)

Peking Duck Salad with Orange and Truffle Vinaigrette

Wrapped Bean Curd Sheets with Shiitake Maushrooms

***

Sean Griffin (Neros)

Kobe Flatiron Steak with Slow Cooked Broccoli

Artichoke Soup with Pine Nuts, Crème Fraîche and Artichoke Chips

***

Martin Heierling (Sensi)

Roast Halibut with Pickled Red Onions, Baby Chorogi, Barolo Reduction

SENSI Lamb Combo… Tandoori Shortloin, Rogan Josh and Curry Emulsion

***

Eric Klein (SW Steakhouse)

Maryland Blue Crab Salad with Avocado

Foie Gras Terrine “Speck,” Plum Puree and Brioche

***

Jeremy Lieb (Le Cirque)

Sugpiaq Salmon “Ravioli” with Osetra Caviar

Braised Beef Oxtail with Roasted Scallop and Corn Fondue

***

Steve Mannino (Olives)

Wild Mushroom and Quail Egg Stuffed Ravioli with Truffle Butter Emulsion

Risotto Fonduta with Heirloom Tomato Salad

***

Sven Mede (Nobhill)

Marinated Tuna with Sea Urchin, Daikon Radish and Spicy Cucumber

Grilled Niman Ranch Veal with Polenta and Caper Red Wine Sauce

***

Bryan Ogden ( Bradley Ogden)

Fluke Sashimi, Citrus “Sponge,” Puffed Rice and Soy Vinaigrette

Sweet Corn Soup with Butter Poached Lobster

***

Vincent Pouessel (Aureole)

Citrus Grilled Escolar with Watercress Emulsion and Balsamic Vinegar

Zucchini Blossoms Stuffed with Pesto Infused Ahi Tuna

***

Philippe Rispoli (Daniel Boulud Brasserie)

Millefeuille with Saffron Poached Tomatoes, Goat Cheese and Serrano Ham

Lamb Pastilla with Eggplant Caviar, Braised Fennel and Taggiasca Olives

***

Jacques Van Staden (Alizé)

Creamy Risotto Croquette with Sweet Breads and Black Truffle Coulis

Spice Roasted Muscovy Duck Wrapped in Almond Crust with Rhubarb Confiture

***

Pastry Chef Tammy Alana (Alizé)

Pandan Leaf Cheesecake Spring Roll with Red Currant-Orange Sauce

Strawberry Banana Shortcake with Balsamic Strawberry Cream Sauce

***

Pastry Chef Kenneth Magana (Sensi)

Drinkable Apple Pie à La Mode... Apple Cider, Brandied Apples, Ice Cream

SENSI’s “PB&J”... Grape Gelée, Peanut Butter Wafer, Chocolate Mousse

***

Pastry Chef Ralph Perrazzo (Bradley Ogden)

Golden Watermelon Water, Bloomed Basil Seeds, Tapioca, Citrus Sorbet

Chocolate Panna Cotta with Liquid Butterscotch, Guinness Cotton Candy

***

Bar Chef Drew Levinson (Bellagio)

IL Regalo

Le Cadeau