Sustainable Hokkaido Scallops Crudo with preserved Kumquat, Praline, Pumpkin Seeds Oil and Borage

Beef Tartare on Croute with Piccalilli Daikon

Chicken Parfait wrapped in Braised Lettuce with Crispy Wonton

Dessert in Glass

Purple Amaranth, Baby Spinach, Raisin Tempura, Pickled Nashi Pear

Macaroons

Pork Dumpling Broth

Purple Sweet Potato with Israeli Couscous Salad

Relish Chefs