Story of the Dish Bluefin tuna, avocado, lime and caviar meet crisp artisan bread in an elegant balance of richness, acidity, salinity and crunch. Ingredients 8 oz sushi-grade bluefin tuna; 1 tbsp extra virgin olive oil; lime zest and juice; minced shallot; chives; sea salt; white pepper; 1 Hass avocado; 8 artisan crostini; 2 oz caviar; microgreens. Preparation Toast the bread at 375°F until crisp. Dice chilled tuna and dress gently with olive oil, shallot, chives, lime zest

Story of the Dish A luxurious Italian carpaccio with marbled Wagyu, 36-month Parmigiano Reggiano, black truffle and Traditional Balsamic Vinegar of Modena DOP. Ingredients 12 oz Wagyu beef; fleur de sel; black pepper; 2 oz Parmigiano; black truffle; baby arugula; lemon; extra virgin olive oil; traditional balsamic. Preparation Firm Wagyu in the freezer 25–30 minutes and slice paper-thin. Arrange on chilled plates, brush lightly with olive oil and lemon, season sparingly and f

Story of the Dish Mazara red prawn is briefly citrus-cured and paired with basil aioli and black olive soil, preserving its natural sweetness and silky texture. Ingredients 8 Mazara red prawns; olive oil; lemon and orange zest and juice; fleur de sel; white pepper; mayonnaise; basil; garlic; black olives; fennel fronds. Preparation Dehydrate olives at 225°F and pulse into coarse soil. Blend basil aioli. Dress prawns with citrus and olive oil for only 8–10 minutes. Plate with