Ahi-trufflicious! Devilishly fresh Ahi tuna sashimi served atop a mattress of pink baby grapefruit sections with a mesclun chiffonade drizzled with truffle oil. (This is inspired by Chef Brock’s truffle hamachi).

A trou Normand of blood orange sorbet in a wading pool of cold sake to cleanse the palate in a fun way.

Grilled lamb chops in browned garlic, marsala wine and a quick tomato confit, lying seductively on wilted baby spinach and a light sauté of spaghetti squash with shallots and a hint of cream. Wowsers.