Wild Atlantic salmon sugar and salt cured and layered with crème fraîche between thin crisp sheets of dough and topped with caviar.
Filipino-style ceviche prepared with fresh raw Madia fish marinated in freshly squeezed orange and lime juice with cilantro, Serrano chili, onion, and ginger.
Beef cheeks braised with pickled beef tongue and served over creamy mashed potatoes topped with a mix of Kosher salt, sesame seeds, poppy seeds, and other ingredients typical in an everything bagel.
Fresh Venezuelan crab slowly cooked in cream, sherry, and Old Bay spice and garnished with a savory marshmallow seasoned with Old Bay and toasted fish roe.
David Guas and CS1 Ian Brown served steamed lump crab meat combined with chopped fresh parsley and aioli served on butter toasted croutons.
Freshly baked buttery biscuits filled with cured country ham and slices of pickles.