foie gras parfait with port wine reduction and parmesan emulsion.

shrimp carpaccio with yuzu vinaigrette.

celeriac remoulade with fresh wasabi mayonnaise and black truffle.

sea scallop cooked in the shell with chive oil on an artichoke jus and chili foam.

salmon confit over collard greens and juniper berries, kale butter.

foie gras herb tortellini served in a bouillon with matsutake and white soy sauce.

caramelized free range quail stuffed with foie gras served with mashed potatoes.

glazed beef checks burgundy-style wrapped in cannelloni, cumin carrots.

litchi mousse on a thin blackcurrant tuile, caribbean sorbet.

spiced chocolate cremeux and chocolate with ginger ice cream on sage crumbles.