Corn
A playful bite featuring sweet corn popping pearls, liquid caramel, and airy popcorn mousse.
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Nostalgia
Balloon
Iconic edible helium sugar balloon infused with bright green apple aroma and tart apple essence.
Communal
Chimes
Delicate sweet pea puree paired with crunchy toasted wheat tuile and zesty kumquat gel.
Pão
Warm Brazilian cassava bread bite baked with aged parmesan cheese and micro herbs.
Focus
Cured trout roe served over velvety parsnip cream and a sweet concord grape reduction.
Maize
Slow-smoked heritage ham wrapped in charred corn husk with savory sweet corn foam.
King
Sweet King crab morsels paired with tropical coconut cream, fresh culantro, and mango gel.
Ink
Charred octopus bite brushed with squid ink and sweet-savory Korean barbecue reduction.
Rossini
Prime ribeye steak topped with seared duck foie gras and served alongside crispy potato frites.
Wood
Rich dark chocolate tartlet infused with aromatic hoja santa leaf and tangy tamarind reduction.
Paint
Abstract dessert finale painted directly onto the table with strawberry gel, banana cream, and toasted jasmine aromatics.
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Avant-Garde Specialties
Cloud
Luxurious Osetra caviar resting on a light blood orange foam and tender hearts of palm.
Flake
Pan-seared Pacific halibut served with thin shaved fennel and a crisp green apple reduction.
Alinea Bento Box
Exclusive multi-tiered bento featuring fresh nigiri, otoro maki, grilled diver scallops, and cantaloupe panna cotta.
Smolder
Smoked venison loin seasoned with piney juniper berries and served with a sweet wild huckleberry sauce.
Still Life
Clear cherry distillation paired with smooth banana cream and Tahitian vanilla bean accents.
