Champagne poached Maine lobster, cauliflower gratin, lobster and potato spring roll, green apple curry from Chef Bradley Anderson of DUO in NYC
Fire roasted breast of muscovy, duck confit, wild rice and golden jewel rice, roasted blackberries, roasted figs and raspberries from Chef Mark Cox of Marks American Cuisine in Houston
House-made Fontina ravioli drizzled with white truffle oil from Chefs Nicola and Fabrizio Caro of Quattro - Gastronomia Italiana in Miami