Duck Sausage with Red and Green Pepper Syrups and Caramelized Onion Gougère
Certified Angus Beef® Lollipops with Sweet Potato and Ohio Maple Syrup
Mussel Tempura with Asian Rémoulade and Wasabi Tobiko
Grilled Pork Cheek Skewers with Espresso–Yuzu Caramel
Maryland Crab with Roasted Corn, Jalapeño, and Coconut–Curry Cream
Morel-Dusted Certified Angus Beef® Rib-Eye Cap with Truffle Butter, Shaved Black Truffles, Wild Mushroom Risotto, and Caramelized Artichoke Heart
Summer Roll with Certified Angus Beef® Rib Fillet, Tatsoi, Green Papaya, Lime Vinaigrette, and Coconut
Braised Certified Angus Beef® Chuck with Roasted Pumpkin Purée, Smoked Apple Pâte de Fruit, Fried Blue Cheese, Salted Pumpkin Seeds, and Cinnamon Incense
Seared Certified Angus Beef® Prime Dry-Aged Strip Loin with West Indian Crab Salad, Whipped Mustard, Caramelized Shallot Demi-Glace, and Sautéed Spaetzle
Pinot Noir–Poached Certified Angus Beef® Prime Filet Mignon with Oxtail Marmalade, Bone Marrow–Parsley Quenelle, Vendangeurs Potatoes, and Jus
Monte Cristo > Cinnamon-Spiced Brioche with Certified Angus Beef® Pastrami, Apricot High Desert Honey, and Humboldt Fog Chèvre, Served with Sweet Potato Pommes Frites, Cardamom Ice Cream, and Chef’s Garden Micro-Mint Salad
Wines generously donated by Hess Collection Winery.