Best of the best Volume 9.0
Smoked Jamaican Jerk Pork
Belly Spring Rolls, Pickapeppa Sauce.
Portobello/ Dried Tomato “Tartare”
Quail Egg, Wonton Crips, Sambal Oleek Ginger Jam.
Grilled Mediterranean Octopus “Poke”
Quail Egg, Wonton Crips, Sambal Oleek Ginger Jam.
Pan Seared Hudson Valley Foie Gras
Mulling Spice, Brioche, Pumpkin Butter, Salted Caramel, Coffee Syrup.
Intermezzo
JL Crab Tarragon Shaded Black Grouper, Maine Lobster/Sweet Potato Ragout, Grilled Fennel, Hawaiian Sauce.
Mole Spiced Grilled Prawns, Plantain Bravas, Grilled Onion, Mojo Butter, Cilantro
Chorizo Topped Mahi-Mahi, Sweet Potato, Sparrow Grass, Rock Shrimp, Mango, Brown Butter Cream, Red Pepper/ Almond Puree, Coconut
Meso Honey Salmon, Onigiri, Drunken Mushroom, Green Onions and Corn, Marinated
Tomato/Portobello, Chile Ginger Glace.
Intermezzo
Smoked Pastrami Spiced Skirt Steak, Duck Fat Confit Crispy Spuds, Baby Carrot, Caramelized Onion/Portobello Anchoiade, Demi.
Apple Cider Brined Veal Porterhouse, Moses’ Caramelized Onion/ Truffle Mac n Cheese, Twisted Spinach, Apple-Star Anise Glaze, Bacon Jam
Dr. Pepper Brined Wild Boar, Boar Sausage “Beanie Weenie, White Bean, Red Pepper, Pearl Onion, Sparrow Grass, Demi, Honey Bourbon Mustard.
Silver Oak Brined New Zealand Lamb Rack, Broccolini, Rosemary Gnocchi, Peppered Lamb Reduction, Mint Jelly.
TRIO OF DESSERT
German Chocolate Truffle Torte
Flourless Chocolate Cake, Coconut, Caramel Pecan.
Tiramisu Crème Brulle
Silky Espresso, Cocoa, Rum, Mascarpone Custard Lady Finger.
Twenty Twenty Profiteroles
Raichel and Miah’s Coffee Toffee Ice Cream, Vanilla Pate Choux, Homemade Fudge Sauce.