Chefs’ selection of the finest caviar, buckwheat blini, crème fraîche, smoked salmon, fresh sliced prosciutto, fresh mozzarella cheese, grilled Italian baguette, Italian extra virgin olive oil

Citrus infused honey, Meyer lemon aioli

Wild Burgundy snails, puff pastry, garlic and wild ramp compound butter, fried

Fresh lightly battered gulf grouper cheeks, banana tartar, sauternes roasted

Smoked pheasant breast, brown butter roasted foraged morel mushrooms, fresh

Roasted veal tenderloin, veal scallopini, veal tartare, wild fiddlehead ferns,

All butter pastry, roasted apricot custard, torched raw sugar, toasted anise cream, hazelnut crunch