Close-up of raw Nantucket Bay scallops, the scallops appear extremely fresh.
Carmelized Nantucket Bay Scallops nestled into sunchoke puree and garnished with sunchoke chips.
A beautiful plate of braised and glazed beef ribs garnished with colorful shredded watermelon radish.
Raw beef steak tartare with a quail egg on top, served with bread and leafy greens.
Pan-seared black bass fillet topped with crispy shredded vegetables, served over roasted vegetables and sauce.
Arugula risotto with seared scallops and Spring vegetables.
Roasted chicken breast with crispy skin served with wild rice and sautéed mushrooms on a white plate, with a side of scallops wrapped in bacon and greens in the background.
A tangle of crispy chicken wings garnished with lots of herbs and a sweet and tangy sauce
Close-up of peach and nectarine slices on toasted bread, topped with crumbled blue cheese, chopped nuts, fresh parsley, and a drizzle of honey.
Baked Cod fillet topped with Pil Pil sauce, served with roasted potato salad garnished with greens.
A serving of crème brûlée topped with blueberries and a sprig of mint, on a white plate.
Roast duck breast topped with a duck sauce and black pepper, served with braised Belgian endive, on a white plate.
A white plate with a slice of toasted bread and a serving of soft scrambled eggs topped with creme fraiche, black caviar, and chopped chives.
Filet mignon topped with a red wine butter, parsley, and a rich demi glace sauce, served with sautéed mushrooms and mashed potatoes.
Seared beef tenderloin with a dark crust, cooked to medium rare, served with roasted mushrooms and a cabbage roll covered in sauce on a white square plate.
Multiple white plates with cooked beef steaks, each served with sauces and garnished with vegetables, arranged on a stainless steel counter in a kitchen setting.
A plated dish featuring a piece of pan-seared sea bass, garnished with fresh dill, served over a bed of artichoke fricasse and a light sauce.
A gourmet dish with foie gras custard topped with roasted chestnuts, parmesan crisps, celery leaf and port reduction.
Canape or foie gras torchon on toast with apricot compote.
A plated dish with seared halibut, garnished with fresh green herbs, radish slices, Spring peas and beurre blanc.
A plate of sliced Jamon Iberico, snap peas, and marcona almonds
A slate serving platter with sliced seared duck breast atop lettuce cups, garnished with sliced onions, yellow and white radish slices, and drizzled with duck jus and a chile sauce.
A plated dish featuring goat cheese panna cotta topped with melon gelee and black caviar. Garnished with microgreens, small melon cubes, and a white creamy sauce on a white plate.
A gourmet seafood dish with king crab pieces topped with black caviar, small green vegetables, and garnished with herbs, served on a white plate with dollops of celery mousse and citrus gel accents.
A composed dish of poached white asparagus, wild mushrooms, jamon, parmesan mousse and veal jus.
Lobster tail, oysters, boiled potatoes, corn on the cob, and boiled crawfish in a basket with paper lining.
A colorful seafood salad with sliced tomatoes, cucumbers, various edible flowers, greens, and herbs, drizzled with dressing.
A gourmet dish with lobster, edible flowers, sliced carrots, roasted carrots and a carrot puree served on a dark slate plate.
A bowl of five fresh oysters on ice, garnished with microgreens, a purple orchid, lemon wedges, and a purple flower, on a white surface.
A plated dish featuring a piece of pepper crusted swordfish, topped with a au povre sauce, served over a sauteed kale and a smear of pepper puree.
Tuna carpaccio with sliced radishes, pink onions, herbs, and edible flowers on a white rectangular plate.
Lobster tail atop a bed of soba noodles with chopped green onions and vegetables, served on a white plate.
Vibrant green pea soup garnished with edible flowers and herbs in a white bowl.
A plated dish featuring slices of medium-rare steak topped with crispy fried parsnip curls, garnished with fresh herbs, drizzled with sauce, and accompanied by black truffle slices and sauce splashes.
Spaghetti with sea urchin and black pepper on a white plate
Seared squab breast and foie gras wrapped with cabbage, placed on a bed of black fungus and green leafy vegetables on a white plate.
Gourmet plate featuring grilled octopus tentacles, baby potatoes, red chili peppers, and garnishes on a black sauce base.
A close-up of a seafood salad with chopped vegetables and fresh herbs on a white plate.
Pan-seared snapper with a gazpacho sauce, served with crushed zuchinni and garnished with cherry tomatoes and zucchini on a white plate.
A gourmet dish featuring two large, cooked shrimp placed on a bed of fresh vegetables, with green sauce and oil drizzled around on a white plate.
A large, raw piece of highly marbled A-5 Wagyu beef on a white cutting board.