Four States of a Mushroom
Bathing in Chicken Jus
Glazed Honeynut Squash with Toasted Pepitas, Fried Cauliflower and Cauli-Foam
Skate Wing with braised Chickpeas and Yams, Toasted Pine nuts, and creamy Tahine
Chef Cody Garnishing bowls of chilled melon gazpacho
Beef Tongue with Parsnips, Carrot Puree, and Brussels Sprouts Chips
Pretty Lobsters all in a row