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| Chef's Table |
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| Chef's Tasting Menu Amuse |
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| Thinly Sliced Lamb Tongue lambs lettuce, asian pear, puffed quinoa |
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| Lightly Smoked Tasmanian Ocean Trout “Mi Cuit” potato rösti, pancetta vinaigrette, pastured chicken egg |
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| Pan-seared Red Snapper english peas, mashed carrots, olive oil emulsion |
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| Roasted Liberty Farms Duck Breast sunchoke, duck andouille sausage, hazelnut granola, chocolate |
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| Chef Mark Dommen |
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| Coconut Cake |
