September 16th, Marche

1st Course: Chef Yono Purnomo

Olive Oil Poached Scottish Salmon

with Seafood Sausage and Kabocha Squash Purée,

 Sweet Corn Beurre Blanc

 2^nd Course: Chef Jaime Ortiz

Alaskan Black Cod, Potato Sunchoke Puree, Chanterelle Mushrooms, Trout Roe,

Buddha’s Hand Butter Sauce

 3^rd Course: Chef Mark Graham

Prosciutto wrapped Rabbit Saddle-Rabbit liver Tourchon

Bourbon poached dried Cherries-Marcona Almond Butter

4^th Course: Chef Brian Molino

Braised Veal Breast with Creamy Grits, Roasted Cippolini Onions, and Smoky Piperade

 5^th Course: Chef Larry Schepici

Northern Spy Apple Pizza

Granny Smith Apple Sorbet, Calvados Caramel Sauce