The chefs: Vinegar Hill House’s Brian Leth and Vinny Doto and Jon Shook of Los Angeles’ Animal
The menu:
- Zucchini soup with glazed cherry tomatoes
- Long Island Fluke, herbs, fish sauce vinaigrette, crispy shallot
- Roasted Hake with Grafton cheddar crust, Boston lettuce, pickled cucumber
- Foie gras, biscuit, maple sausage gravy
- Caramelized figs, coffee, sesame sable, fig leaf ice cream