Kohlrabi ceviche with balsamic caviar and blood orange dressing
Miso eggplant “scallops”, fennel, and blood orange

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Toasted rosemary crostini with sous vide goose breast, orange rosemary fluid gel, and roasted crispy garlic

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Mushroom scallion wontons, chicken pot stickers, and eggrolls with shredded hoisin chicken, cabbage, and carrots
Challah toast bites with chicken salad (made from Asian marinated sous vide chicken breast, fresh scallions, and wasabi aioli) with a duck prosciutto and pecan crumble

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Savory waffles with chives, beer battered (after sous vide) chicken, maple chili sour cream, orange bourbon maple syrup, fresh spinach, and a crispy onion ring

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Endive boats with honey mustard chicken breast, homemade sourdough croutons, and a Caesar salad dressing
Beet tartare with avocado, basil, feta, pecan crumb and a cured egg yolk
Beet, fresh mozzarella, basil, orange olive oil, chili peppers and a pomegranate balsamic reduction

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Seared and cold smoked beef filet carpaccio’ed and served with rosemary olive oil, a balsamic reduction, Chinese pecans, black garlic, pickled shallots, and fresh radish sprouts