Got the chance to put together a little tasting on the fly, and we took full advantage of it.

Togarashi Tuna, Avocado Carpaccio, Granny Smith, Jicima, Citrus Powder, Sea Urchin

Braised Veal Cheek, Vanilla/Corn Puree, Sous Vide Confit Potato, Mache

Serrano Ham Wrapped and Duck Confit Stuffed Quail, English Peas, Cherry Jam

Sous Vide Short Rib, Parsnip, Foie Gras, Cherries, Foie Gras/Beer Emulsion, and Hydro Pepper Cress

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