Coi (Chef Daniel Patterson, San Francisco)
Chilled spiced ratatouille soup (not currently on the menu)
Atera (Chef Matthew Lightner, New York)
Rock Sorbet
Little Elm (Chef Paul Liebrandt, Brooklyn, New York)
Gold Bar containing chocolate ganache, huckelberry, red fruit sorbet
Aldea (Chef George Mendes, New York)
The Knoll Crest Farm Egg dish with bacalhau, black olive and potato served on previous tasting menus
Luksus (Chef Daniel Burns, Brooklyn, New York)
Beef tartare, heirloom tomatoes, black trompet, caramelized onion chip and shishito pepper (not currently on the menu)
Maude (Chef Curtis Stone, Los Angeles)
Duck Duck Goose
L2O (Chef Matthew Kirkley, Chicago)
Nootka sound oyster, green apple, noilly prat, celery
Recette (Chef Jesse Schenker, New York)
A salmon plate that's part of a tasting menu served every second Monday of the month
Q (Chef Hiro Naruke, Los Angeles)
Otoro with Japanese hot pepper sauce
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