August 22nd, Mezza Notte Ristorante

1^st Course: Chef Paul Ozimek
Skate & Lobster Terrine
Orange Essence, Melted Hijiki 

2^nd Course: Chef Jaime Ortiz
Zaatar Spiced Black Cod
grilled fennel bread, chickpea and potato puree, Liguria olives,  greek yogurt

 3^rd Course: Chef Brian Molino
Crispy Pork Trotter with Utica Greens, Pickled Vegetables, and Saffron Mustard Sauce

4^th Course: Chef Mark Graham
 Rack of Lamb, Encrusted with Sausage Crust, 
Figs, Cipollini Onions & Asparagus

 5^th Course: Chef Yono Purnomo
Matcha Cheese Cake, Raspberry Mousseline, Five Spice
Crust, Wicked Dark Ganache, Grand Marnier Creme Anglaise
Chambord Creme Fraiche