CURED HIRAMASA, FENNEL, MANDARINS, AVOCADO, KALUGA CAVIAR
KOHLRABI RIBBONS, RED ONION MARMALADE, WHEY BLUE CHEESE
TEXAS GULF COAST SHRIMP, HOMESTEAD GRISTMILL GRITS, BURGUNDY TRUFFLE, BISQUE
BRAISED SHORT RIBS, PARSNIP FONDANT, WATERCRESS COULIS
MILK CHOCOLATE MOUSSE, BITTER ORANGE GELEE, SABLE A LA FLEUR DE SEL
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO