Black Cod with Sea Vegetables in Miso Broth, Fried Ginger Threads

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Chef Anthony Gans

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Crispy Pork Belly with Parsnip Purée and Mustard Greens

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Yellowtail Crudo with Kiwi, Avocado and Yuzu Kosho

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Japanese Shrimp Spoons with Pickled Vegetables and Seaweed

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Crab and Celery Salad with Fried Caper and Annatto on Avocado Crostini

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Jackfruit "Crab" Cakes with Meyer Lemon Aioli and Edible Flowers

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Chef Anthony Gans

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Gnocchi Bites with Black Truffle Cream

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Vanilla Mascarpone Panna Cotta with Fresh Berry Compote

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Smoked Whitefish with English Pea Purée

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Braised Beef Short Rib on Kabocha Purée with English Peas and Roasted Garlic

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Braised Beef Short Rib on Kabocha Purée with English Peas and Roasted Garlic

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Putting it together

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Toasted Gnocchi with Black Truffle Cream

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Assemblage

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The Crew

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Kale and White Bean Cassoulet Vert with Lemon Kale Pesto and Shaved Parmesan

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Crunchy Pecan Cookies with Salted Chocolate

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Caramel Walnut Brownies

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Mini Chocolate Cupcakes

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Assorted Truffles

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Vegan Jackfruit Salad

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Rustic Grains and Quinoa with Roasted Vegetables

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