Warm glazed oysters nestled in their shells, crowned with Osetra caviar, crème fraîche, and a delicate champagne beurre blanc

Hudson Valley foie gras seared to golden perfection, accompanied by brioche toast, Muscat-poached stone fruit, and aged balsamic reduction

Heirloom beets slow-roasted with thyme and honey, paired with hand-pulled burrata, candied walnuts, micro arugula, and aged sherry vinaigrette

Velvety bisque of whole Maine lobster finished with Cognac, tarragon crème fraîche, and a lobster medallion garnish

Hand-cut sushi-grade yellowfin tuna with avocado purée, cucumber, tobiko, sesame oil, and crispy wonton tuiles

Colorado lamb rack coated in a Dijon and herbed breadcrumb crust, served with roasted garlic flageolet beans, wilted spinach, and a rosemary-infused lamb jus

Day-boat diver scallops seared in clarified butter, plated with saffron-scented cauliflower purée, crispy pancetta, golden raisins, and a caper-brown butter emulsion

Prime center-cut beef tenderloin served with pommes dauphine, haricots verts, roasted bone marrow, and a Périgueux truffle sauce

Wild-caught halibut with a golden crust, accompanied by English pea risotto, pickled fennel, Meyer lemon oil, and a chilled cucumber-dill sauce

Sonoma duck breast slow-roasted to medium-rare, presented with cherry-port gastrique, parsnip purée, roasted root vegetables, and crispy duck confit croquette