Halibut and King Crab Platter:
Slow-cooked "rack" of Norwegian halibut wrapped with Norwegian King crab, black truffles and braised leeks, crab and tarragon glaze, tomato "pearls"
Garnish 1: Pickled golden beet with Norwegian crab and fennel salad under anise cured tomato
Garnish 2: Sweet English pea tart with "cipollini" onion custard
Garnish 3: Warm carrot jelly with salsify center and carrot "air"
Poulet de Bresse Platter:
Poulet de Bresse "en cocotte" with apples, Canadian rye whiskey, Black truffles, chanterelles and Artisan bacon, plum apple glaze
Garnish 1: Crisp potato cup with poached quail egg and Hollandaise sauce over chicken liver mousse
Garnish 2: Warm haricots verts and walnuts over shallot quince jam and confit of Butternut squash
Garnish 3: Thyme-roasted mushroom with foie gras and celeriac fondant, Albufera sauce