Black Cod with Sea Vegetables in Miso Broth, Fried Ginger Threads
Chef Anthony Gans
Crispy Pork Belly with Parsnip Purée and Mustard Greens
Yellowtail Crudo with Kiwi, Avocado and Yuzu Kosho
Japanese Shrimp Spoons with Pickled Vegetables and Seaweed
Crab and Celery Salad with Fried Caper and Annatto on Avocado Crostini
Jackfruit "Crab" Cakes with Meyer Lemon Aioli and Edible Flowers
Chef Anthony Gans
Gnocchi Bites with Black Truffle Cream
Vanilla Mascarpone Panna Cotta with Fresh Berry Compote
Smoked Whitefish with English Pea Purée
Braised Beef Short Rib on Kabocha Purée with English Peas and Roasted Garlic
Braised Beef Short Rib on Kabocha Purée with English Peas and Roasted Garlic
Putting it together
Toasted Gnocchi with Black Truffle Cream
Assemblage
The Crew
Kale and White Bean Cassoulet Vert with Lemon Kale Pesto and Shaved Parmesan
Crunchy Pecan Cookies with Salted Chocolate
Caramel Walnut Brownies
Mini Chocolate Cupcakes
Assorted Truffles
Vegan Jackfruit Salad
Rustic Grains and Quinoa with Roasted Vegetables