Wild Mushroom Boule with Clear Herb Broth – A tableside pour of petite hand-torn boule filled with wild mushroom duxelles, shallots, and thyme

Citrus Scallop Crudo – Pa-seared scallops layered with lemon verbena gelée, micro lavender, and citrus zest

Duck Rillette Tartlet with Port Wine Reduction – Rich duck confit folded into a buttery tart shell, crowned with port-wine shallot glaze and a crisp herb micro salad

Wild Boar Daube Provençale – Wild boar slowly braised in red wine and herbs served with glazed baby root vegetables and potato purée

Petite Crepe Suzette – A delicate crepe folded in grand marnier caramel sauce and finished with candied oranges and vanilla bean cream