65° Sous Vide Egg Carbonara at Metamorfosis
Smoked and Confit Pig Cheek by Chef Gilmore
Eel and Bone Marrow, Eggplant and Pickled Vegetables
Smokey Forest: lavender smoke, porcini soil, arugula sphere
Cheesecake – Rhubarb, Lemon, Bay Leaf
Peruvian Inspired Filet Mignon with a Japanese Twist
Blackberry in Textures by Chef Russell Karath
Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals
NE Clam Chowder Foam, Quail Egg, Sea Wind
Merluza Negra, Artichoke Cream, Olive Powder, Sea Air