Chef Kevin Maxey, Pastry Chef Shannon Swindle, and Mixologist Justin Beam of Craft - Dallas, TX

Rabbit Gallantine

Lump Crab Risotto with Baby Sorrel and Lemon Confit

Roasted and Braised Guinea Hen with Savoy Cabbage and Shiitake Mushrooms

Kabocha Squash Tortellini with Chestnut Honey and Sage

Roasted and Braised Wild Boar with Dried Fruit

Roasted and Braised Wild Boar with Dried Fruit

Croissant with House Churned Cultured Butter and Apple Sauce

Goat Ricotta Cheesecake, Goat Butter Brittle, and Poached Forelle Pear

Baked-to-Order Honey Tuiles

Ellis Country Pecan Chocolate Tart with Cinnamon Ice Cream

Ellis Country Pecan Chocolate Tart with Cinnamon Ice Cream

Nino Peridido: Rum Pope, Galliano, Dark Rum, Heavy Cream, and Pineapple Juice

The Waterloo: Blood Orange, Key Lime, Gran Centenario Tequila, and Agave Nectar

Winter Solstice: Gosling's Black Seal Rum, Verjus, Meyer Lemon Juice, Simple Syrup, and Regan’s Bitters

Chef Kevin Maxey

Pastry Chef Shannon Swindle

Mixologist Justin Beam

Craft