TORCHED WATERMELON & FETA
tomato puree - mint - pine nuts

This is another shot of the salad I posted a couple of days ago. I feel like this one is cleaner. It is also the vegetarian variant of the salmon dish.

GUAVA & LIME SORBET
lime meringue - coconut macaroon - compressed pineapples

Jenna made this for our Caribbean themed menu. If they opened a restaurant on Mars and you ordered dessert, this is what it’d look like.

KING SALMON & TORCHED WATERMELON
tomato puree - pine nuts - mint

CAPRESE
tomato spaghetti - basil gel - liquid mozzarella sphere

GRILLED WATERMELON & FETA
tomato puree - mint - toasted pine nuts

DASHI LINGUINE
raw quail egg - sesame broth - truffles

This one’s inspired by Jose Andres’ ‘change-your-life-linguine’, which I had the pleasure of tryingat Bazaar when I visited my sister in LA recently. The noodles are made from a fortified mushroom dashi broth and then gelled with agar.

STEAK & TOMATOES
miso butter - dashi paint - shiso

THAI SPICED CORN BISQUE
fried cornbread bits - coconut granita - serrano chilies

SOUS-VIDE LAMB LOIN
jus - peeled eggplant - lamb fat & vadouvan pangrattato

SHAVED SUMMER SQUASH SALAD
truffles - bellwether ricotta - chive blossoms

SONOMA DUCK
breast - confit cake - foie gras - duck & sauternes honey

Part 3 of Farewell to Foie.

FB & J
foie butter & spiced apricot jelly sandwich - brioche & apricot infused milk

Part 2 of Farewell to Foie. Once upon a time, my friend Wai and I were talking about food. I told him that you can take just about any two ingredients and put them together to create a good dish, so long as you creatively balanced and harmonized them. So then he asked if I could make something with peanut butter and jelly and duck. Five years later…here it is.

KONA BLUE KAMAPACHI & FOIE CARPACCIO
ciabatta crisp - compressed plums - truffle oil

Part of our Farewell to Foie menu.

BAKED CALIFORNIA
avocado sherbet - olive oil chiffon - strawberries

Our pastry chef’s take on a Baked Alaska.

LOBSTER & DRAGON FRUIT SALAD
mangoes - avocadoes - microgreens

BOTTEGA’S INSALATA DE UVE
sous-vide grapes - dried grapes - pecorino - candied hazelnuts

MOMOFUKU’S PIG HEAD TORCHON
sweet potato puree - pickled cherries - mache

AD HOC’S HERB-CRUSTED LAMB
stewed carrots - spring onion bread pudding

FRENCH LAUNDRY’S GRILLED CHEESE
broiche - gruyere

FRENCH LAUNDRY’S GRILLED CHEESE
grilled cheese - tomato consomme - sweet potato chips