King salmon with forbidden rice, honey-glazed carrots, and a salad of arugula and red vein sorrel.
Manila Clams (aka Japanese Littleneck Clams)
Manila clams with piquanté pepper, fennel, garlic, and wine cream sauce on a bed of egg fettuccine.
Pan-fried cobia with a pork stock risotto cake, roasted beets, celeriac fennel pollen and yogurt sauce, and a salad of micro greens and arugula.
Pan-fried Arctic char with purée of celeriac, smoked salmon caviar, and a potato cake of leek, red pepper, shallot, garlic, and duck egg.
Pan-fried fluke on a bed of andouille sausage, carrot, onion, peppadew pepper and hominy risotto with malt vinegar chimichurri sauce.
Pan-fried sablefish with butternut squash polenta cakes, almond and sherry beurre blanc, and maple-glazed brussels sprouts with guanciale.
Pan-fried escolar, with root vegetable, fingerling potato, and caramelized Brussels sprout hash, leeks, red vein sorrel, and shellfish cream sauce.
Pan-seared hake with fried potato cake, sautéed spinach with guanciale, and duck egg and juniper Hollandaise sauce.
Pan-fried corvina with carrot, ginger, and coconut milk purée, forbidden rice, slow-roasted cauliflower, toasted sesame seeds, and seaweed and scallion salad.
Pan-fried turbot with fried seafood stock risotto cake, sautéed spinach, tomato beurre blanc, and Swiss chard and kale micro greens.
Pan-seared halibut cheeks with fish stock risotto, fennel cream sauce, fresh sorrel leaves, and radish and pepper relish.
Pan-fried walleye with rice medley pilaf, celeriac purée, fried sunchokes, and fried purple beans.