Chef Tony Conte and Sommelier Brent Kroll of The Oval Room – Washington, DC

Pastrami-Cured Kanpachi, Hot Mustard, Tomato Jam, and Caraway Seeds

Roasted Baby Beets, Passionfruit, Horseradish, and Ice Wine Dressing

Roasted Baby Beets, Passionfruit, Horseradish, and Ice Wine Dressing

Sauteed Jerked Foie, Warm Ginger Jelly, and Baby Basil

Shrimp Chorizo, Black Olive, and Avocado

Shrimp Chorizo, Black Olive, and Avocado

Shrimp Chorizo, Black Olive, and Avocado

Brown Butter Poached Lobster, Vanilla, Spiced Rum, and Braised Endive

Brown Butter Poached Lobster, Vanilla, Spiced Rum, and Braised Endive

Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries

Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries

Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries

Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries

Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries

Local Blueberry Curd, Cinnamon Pie Dough, and Sour Cream Ice Cream

Local Blueberry Curd, Cinnamon Pie Dough, and Sour Cream Ice Cream

Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries

Chef Tony Conte

Sommelier Brent Kroll

The Oval Room