Phyllo Crusted Seared Scallop with carmalized onion jelly and lemon foamPotato Gnocchi with carmalized onions and fennel in roasted garlic and white wine brothCream of Asparagus Risotto with Parmesian Crisp, Crisp Asparagus tips, and MorelsRoasted Duck Breast with turnip puree and confit of parsnip with cranberry chutneyGinger Crusted Wild Salmon with Lemongrass scented soy reduction, roasted bok choy and shallots with ginger aromaGrilled Ribeye with Black Truffle Compote Butter and Potato CrispPork Tenderloin Wellington with Pork Jus and Apple Cider glazed sweet PotatoEggplant and Cauliflower Gratin Iberico infused honey doo custard with dehydrated iberico chips and watermelon burstSeared Foie Gras with porcini and meyer lemonPea Ravioli with Shaved White TrufflesRabbit Tenderloin with gruyere polenta and garlic chipsSeared Foie Gras with macerated strawberries and Basil ChipsLobster Roe Risotto with sea urchinHot Chicken Liver Ravioli in a cold Mushroom and Potato SoupPeanut Butter Mille Fuille with Shaved Dark Chocolate and Burnt Marshmallow FluffRack of Lamb with sweetbreads, lamb jus, Roasted Peas, and Mint CoulisGrilled Peach with Sangria SorbetRoasted Quail with bacon breadcrumbs and Quail JusGoose Breast with Fried Goose Egg and Shaved Black TruffleChilean Sea Bass with Avocado Roulade and Corn with a cilantro coulisAvacado Soup with corn and frozen sour cream discsSunflower encrusted Rack of Venison with a pancetta and sage vinagrette and celery root pureeJuienned Jicama wrapped in a eggplant puree wrapped in a olive leather (play on sushi)Hot Foie Gras Noodle in a cold Foie Gras ConsommeSeared Wagyu Strip on thinly sliced honey doo with candied japanero and whipped Creme FraicheFlour Less Chocolate Cake with roasted banana pureeWAgyu Burger stuffed with braised Lamb Shanks, Foie Gras, and Red Wine Carmalized BananasRoasted Chicken with White Truffle Butter and Rosemary Roasted PotatosSweetbreads with lemon oregano and spinach