Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Tender charred octopus, smoked paprika, olive oil, wild greens

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Arborio rice, porcini, chanterelles, truffle oil

Tahitian vanilla custard, caramelized sugar, fresh berries

Valrhona 70% chocolate, whipped cream, candied orange peel