Dungeness Crab and Celeriac Bisque, American Caviar
California Abalone in the Shell, Scallops, Sea Beans, Marcona Almond and Romesco
Foraged Wild Mushroom Porridge, Natural Spelt
Hawaiian Kajiki and California Sea Urchin, Grapefruit, Avocado, Salsa Verde
Australian Waygu Beef Tenderloin and Creekstone Braised Beef Terrine, Organic Carrots and Dandelion
Prime Rib of Colorado Lamb, Smoked Niçoise Olives, Persimmon and Heirloom Tomato Chutney
Comté, Pedro Jimenez and Radicchio
Warm Lemon and White Chocolate Cake, Membrillo, Meringue and Blueberries
Chef John Brand 