Bite-Sized Bánh Mì with Mortadella, Roasted Pork Belly and Sriracha Mayonnaise
Poached Gulf Shrimp with Chili Dust and Squid Ink Aïoli
Citrus Crab Spring Roll with Shiso Leaf
Warm Spiced Cider with Peppermint Tuile
Pastrami-Wrapped Beef Tenderloin with Pickled Mustard Seed
Seared Hamachi with Miso Glaze and Marinated Wakame
Roasted Tomato Tarte Tatin
Foraged Mushroom with Herbed Mascarpone on Rye Toast
Lobster with Tarragon and Orange-Carrot Emulsion on Forbidden Rice Crisp
Red Wine Arancina with Goat Cheese and Turkish Sumac
Herbed Ricotta Profiterole with Pistachio and Honey Snap
