Hot Baby Rose Potato filled with Gruyere Potato Puree topped with Black Tobiko Caviar

Winter Arugula Leaves with thinly sliced Pear, shaved Cotija slices, Candied Pecan Crumble, Champagne Vinegar + Cara Cara Orange Gastrique with Basil pressed Olive Oil and Pomegranate.

Silky Japanese Sweet Potato and Okinawan Purple Potato Soup with Truffle Oil and Cream. Served with Lemon Dungeness Crab Salad and Lemon-Rosemary Cracker

Grapefruit- Rosemary Sorbet

Guinness Braised Pork over Yam Purée with Red Onion+ Dried Cherry Relish topped with Micro Greens, Endive, Lemon, and Breadcrumbs

Ruby Port Poached Pears, Almond chiffon cake, Bourbon-Cinnamon Ice Cream, Orange Tuile, Almond Twinkle, Pomegranate, candied orange zest

Dark Chocolate Mousse with Champagne Sabayon and Candied Orange Zest, Luscious Shortbread, Raspberries,