I selected the California lamb with multiple preparation.

From bottom to top:

1-Grilled sausage with Asparagus & Feta

2-Pan seared Loin with confit Garlic & olive crushed potatoes

3- Wood oven Roasted Chop with Cumin Carrot Mash

Hanh and Huyen's selection: Veal tenderloin Pan roasted prepared two ways:

From bottom to top:

1-Dungeness crab thighs, white & green Asparagus, Hollandaise sauce

2- Sauteed Foie Gras, Creamed Spinach, roasted Mushrooms.

Tuan Ngo's selection: Guinea Hen two preparations:

1-Sous-vide, Pan Seared & herb Basted Breast with Italian Erbette Chard & red Spinach

2- Pyramid Ravioli of Braised Guinea Hen & Morel Mushrooms with Truffled Pecorino, Hazelnut Pesto and Parsley Coulis.

Florida Butterfish (Escolar) wild caught & grilled with spring Pea & Nettle Risotto, Shaves Asparagus, Pine Nut & Meyer Lemon Beurre Fondu

Tuan Vu's selection!