First Course

• Roasted Carrot

  black bean puree, date + pomegranate labneh, poblano harissa, pistachio crumble, cilantro

• Beef Tartare*

  caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette

• Fjord Trout*

  sesame tuile, goat cheese mousse, citrus marmalade, fried red dulse, mustard seed vinaigrette, arctic char roe

• Hawaiian Kanpachi*

  cucumber, avocado, gooseberry, aji amarillo

Second Course

• Wall Greens

  romanesco giardiniera, pecorino romano, boquerones vinaigrette, crispy shallot, parmesan frico

• Buttermilk Fried Chicken Thigh

  celeriac, creamed kale, pickled spring onion, spicy garlic honey

• Foie Gras

  poached apple, brioche, fennel + citrus mostarda, garlic-honey hazelnut

• Pork Belly

  gigantes beans, ramps, garlic confit potatoes, smoked chili aioli

Third Course

• Legacy Maker Black Angus Ribeye

  maitake mushroom, robuchon potato, brussels sprouts, veal demi

• Scallop

  cauliflower, oyster mushroom, pork belly, maple-soy brussels sprout

• Striped Bass

  ginger + coconut curry, grilled ramp, squash, lime, cilantro

• Chicken Breast

  roasted carrot, spring pea farro, "za′atar" spice, herb jus

• "Cacio e Pepe" Tagliatelle

  pecorino romano, basil, black truffle

Fourth Course

• Ricotta Doughnuts

  bourbon maple glaze, candied bacon, maple cream, brown butter crumble, sea salt-caramel ice cream

• Goat Cheese Cake

  orange-cardamom honey, blackberry, pistachio crumble, port-beet sugar syrup

• Guayaquil Chocolate

  banana ice cream, meringue, toasted coconut + hazelnut crumble, tamarind-orange "slatko"