Green Tartare with Zucchini, Avocado, and Pistachio Vinaigrette – Chef Oscar Amador, EDO Gastro Tapas & Wine

Morel Mushroom Velouté with XO Wontons and Black Truffle – Chef Brian Howard, Sparrow + Wolf

Rice Crackers with Japanese Sweet Potato, Creamy Tofu, and Plum – Chef Andrew Carroll, CATCH Las Vegas

French Ratatouille Rolls – Chef Yuri Szarzewski, EATT Gourmet Bistro

Champagne Laurent-Perrier La Cuvée Brut NV

Dinner

Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Fresh Strawberries paired with Albert Bichot Les Vaillons Premier Cru Chablis NV  – Chef Yuri Szarzewski, EATT Gourmet Bistro, Partage

Sake-Compressed Watermelon with Ginger–Wasabi Sorbet, Sea Beans, Yuzu Soy, and Heirloom Tomatoes paired with Sōtō Super Premium Junmai Daiginjo Sake NV – Chef Andrew Carroll, CATCH Las Vegas

Marinated White Asparagus and Salsify with Warm Cashew Chutney and Muhammara paired with Ciù Ciù Merlettaie Offida Pecorino DOC NV – Chef Brian Howard, Sparrow + Wolf

Arroz Meloso con Setas Bomba Rice with Morel and Chanterelle Mushrooms and Australian Black Truffle paired with Raul Perez Ultreia St. Jacques Mencía 2016, Chef Oscar Amador, EDO Gastro Tapas & Wine

Chocolate Sphere with Coconut Mousse and Candied Pineapple paired with Albert Bichot Crémant de Bourgogne Brut Réserve NV – Chef Vincent Pellerin, EATT Gourmet Bistro, Partage