Red snapper with edamame puree, puffed rice, charred green onions and bacon relish
Fruits de mer with summer vegetables and corn nage
Grouper with sassafras bone sauce, braised greens and pumpkin seed pesto
Red snapper with corn and fava ragout, citrus vinaigrette, and fennel onion puree
“Pork & Clams” morels, clam salad, crispy potatoes, and pork tenderloin
Chicken pot pie
Ribeye steak, eggs, parmesan cheese sauce, and concord grape jus
New York Strip with braised red cabbage, beet potato dumpling, and purple pearl onion
Shakshuka with tomato base, egg and toast
Hot oatmeal with maple syrup and brown sugar, brunoiseof fresh fruit, hydrated cranberry, and raisin jam
Skirt steak with fresh vegetables, kohlrabi, cremini mushroom, carrot, spinach and crispy potatoes
Shaved vegetable salad with chicken, prosciutto, whole wheat croutons, crunchy potatoes and roasted and raw endives
Omelet with goat cheese vinaigrette and zucchini, jicama and prosciutto salad
Cauliflower salad with radishes, blueberries and blackberries
Seared Filet Mignon with Cajun Spiced Corn, Roasted Pepper Puree and Fennel Salad
Potato chip-crusted Kentucky bass with onion dip sauce
Grilled cheese salad with avocado buttermilk vinaigrette and charred jalapeño
Shrimp roll with trinity, tarragon, parsley, and meyer lemon zest on a brioche roll
Oysters with cocktail sauce, lemon juice, hot sauce, horseradish, and pickled watermelon rind
Watermelon salad with tequila-marinated shrimp and basil croutons
Seafood dumpling with scallops, black bass, caramelized onions and spiced coconut broth
South Pacific-style porchetta with papaya, peanut and cilantro salad
Grilled salmon tacos, corn salad, chipotle aioli and red cabbage slaw with chimichurri
Gelatin shot with peach, mint, black tea and Bourbon
Beer-battered fried walleye with West Indies escabeche sauce
Poached shrimp with herb aioli, prosciutto, and fresh horseradish
“Golumpki” brisket stuffed romaine with ragu, beet and berry sauce
Braised cheeks, beef tongue mousse, lentils, and seasonal vegetables
Flank steak, creamy polenta, braised mustard greens, and local carrot puree
Braised chuck, ginger berry sauce, white corn grits with cheese and charred fennel
Braised shank, carrot and saffron grits, braised greens, red pepper vinaigrette with pickled salad
Plate sausage, young turnips, mulberry and garlic scape vinaigrette
Ribeye with charred spring vegetables, and raspberry-infused bordelaise
“Black and Blue” New York strip with collard greens and pickled green garlic salad
Fried turkey on cheesy garlic bread, bourbon corn puree, pickled corn, swiss chard, and jalapenos
Breaded and fried eggplant, smoked paprika turkey, honey ham, roasted cauliflower and pepper sauce
“Nashville Hot Turkey” with country hearth bread and traditional Nashville hot sauce
Turkey and speck salad with herbs, citrus, cauliflower parmesan cream, and grilled sourdough bread
“Croque Madame Hot Brown” poached egg, pancetta, turkey, champagne vinaigrette, and shaved gruyere
Turkey tenders with blue cheese sauce and chipotle bacon jam
Fried turkey ham and crispy potatoes with brown butter smoky aioli and kentucky cheese
“3 A.M. Hot Brown” housemade spiced pepper sauce, parmesan espuma, pancetta and turkey
“Kentucky Fried Breakfast Brown” smoked gouda, maple mornay, and fried turkey breast over grilled bread
Shrimp and avocado toast with cucumber, watermelon, juniper and serrano chile
Duck-and-artichoke croquette with pickled fennel relish
Pork, fennel and Calabrian chili sausage with basil and fennel gnocchi
Cumin-dusted scallop, yuzu guacamole, toasted nori and kumquat gastrique
Seared tuna, pico de gallo with cherry, apple, tomato, cilantro with beurre blanc and bonito flakes
Chicken salad with cucumber, peanut sauce, beed liver mousse, fresno chiles and basil, cilantro, mint
Tempura jalapeño popper with soy and sesame-pickled cucumber and carrot
Shrimp tartare, cucumber, apple, and radish
Bourbon-cured smoked salmon crudo with peach puree. Caramelized orange gastrique and brown butter
Oyster with rum/bourbon mignonette, grenadine nage floater and pumpernickel
Duck a l’orange with duck liver mousse, bourbon, orange zest and greens with angostura vinaigrette
Bay scallop ceviche, rhubarb cherry consommé and corn puree
Liver mousse gougeres made bourbon and sour cherries pickled with thyme and pomegranate syrup
Bay scallops, avocado, eggplant, and crudité
Po’ boy-styled fried shrimp with fish sauce chili glaze
Tapioca pudding with bananas fostered bananas, coconut foam and toasted coconut and peanuts
Lemongrass grilled pork chop with Thai corn and tomato salad
Lamb tartare with bell pepper, harissa oil-and-watermelon salad
Bay scallop chowder with pea broth, potatoes, leeks and parmesan
Grilled watermelon, mozzarella, prosciutto, with white shoyu-and-lime vinaigrette
Brussels sprout and apple raviolini with harissa butter
Steak tartare with eggs Stracciatella, Osetra caviar and crispy potato
Curry corn bisque, pancetta, chive-and-mint gremolata with caviar
Fried chicken with apple, fennel, radish and chive in Champagne vinaigrette with chili
Steak and Grits Hush Puppy with Tomato Puree
Halibut ceviche with compressed watermelon and salsa water
Aguachile with yuzu, dragon fruit and dried avocado
Grilled corn, miso aioli, cayenne pickled radishes and shaved truffle
Pickled shrimp with sunchokes two ways and fresh cherries
Rosemary grilled shrimp with Israeli couscous and mushrooms
Roasted rib eye with grilled mushrooms, corn, fried potatoes and achiote sabayon
Fire-roasted chicken breast and red cabbage with beurre rouge
Curried carrot and chicken with black sesame, carrot top and coconut
Leek carbonara with pancetta and morels
Gift-wrapped roasted chicken with soubise, crispy oyster, mushroom and broccoli
Strawberry ricotta hush puppy with hazelnut crème fraiche
Bacon-wrapped asparagus
Grilled ribeye with roasted red pepper romesco, mushroom ragu with pancetta and broccoli
Kimchi meatloaf with warmed spinach, bacon, and corn salad
Cream cheese-and-pepper jelly with walnuts, cranberry, and sorghum syrup chutney
Chopped liver, fried chicken and fried eggs
Grilled pork T-bone with Asian slaw, pancetta, tomato emulsion and potato rosti
Banana cream cheese trifle with macadamia nut-and-bacon Streusel
White chocolate mousse, Cointreau caramel, blood orange candied orange zest with toasted pecan cake
Almond dacquoise, whipped ganache, blood orange-and-red wine marmalade and orange sorbet
Sweet-and-savory biscuit with dried fruit, jam and pickled cocoa nob with pistachio butter and sour cream
Strawberry shortcake with almond streusel and fennel
Pot de crème with citrus topping, lemon poppy seed and cream cheese whip
Ricotta cake with ricotta whipped cream and macerated cherries
Bleu cheese mousse, crumbled goat cheese, chestnut and bacon crumble
Bofrot with crème anglaise blackberry and blueberry fluid gel and chocolate Cointreau
Warm baked chocolate with roasted cherries, Cointreau and ginger with hazelnuts
Blackberry-and-lemon vacherin
“Church Fold” biscuit with hibiscus and ginger infused fresh berries, coconut “whooped” cream and macadamia nuts
Dark chocolate coffee and black pepper ganache with raspberry sable
Ribeye with corn chermoula and harissa red wine reduction
Moroccan-spiced New York strip steak with orange and Fresno chili sauce
Korean BBQ bulgogi bowl with sushi rice and brussels sprout kimchi
“Club Cut” New York strip steak with wood-roasted potatoes and spinach salad with blueberry, yuzu vinaigrette
Za’atar crusted filet mignon with tomato emulsion and blistered tomatoes
Grilled skirt steak with housemade harissa, arugula salad and lime ginger slaw
Beef tonkatsu with spicy Asian slaw
Country ham with strawberry, ginger, jalapeno sauce and fried prosciutto
Beef and pork meatball with white curry sauce
Strip steak marinated in gouchujang miso and sesame oil with farro salad
Vietnamese braised pork with arugula, grapefruit and mint salad
Curried beets with chermoula couscous and charred beet greens
Cornmeal fried catfish with Vietnamese red cabbage salad and ginger pepper jelly
Roasted garlic confit chicken wing, spring vegetables and biscuit dumpling
Worcestershire sweet and sour glazed lamb with old fashioned Swiss chard
Chicken and pork boudin blanc with biscuit dough dumplings in brodo
Bourbon-cured lamb with sweet potato puree, Kentucky-style black BBQ sauce and crispy corn
Bruleed bananas gabon with Meyer lemon and blood orange marmalade
Roasted corn hoecakes with Bourbon bacon gastrique and smoked chili butter
Country ham with strawberry, ginger, jalapeño sauce, and fried prosciutto
Deep fried banana with candied pecans and peanut butter mayonnaise
Ham and cheese tartine with truffled honey
Meyer lemon curd pie with mascarpone and bourbon glaze
Argentinian locro burgoo with ham hocks, short ribs, seared sausage, and chili drizzle
Spoonbread with shrimp etouffee sauce
Burnt cabbage with soup beans and country ham chow chow
Raw Sweet Bay scallops with Ghanaian shito honey glaze, pickled shallots, and celery garnish
Spicy Thai country ribs with bourbon and mint
Roasted prime New York with smoked gouda polenta, charred broccoli, and chimichurri
Tomato cobbler with salt-and-pepper biscuits and homemade ricotta
Potato porcini soup with bok choy pesto, pickled morels, and fried leeks
Hand-cut fettuccine with snap peas, mortadella, arugula pesto, and mint puree
Scallop crudo with haricot vert puree, apple slaw, and puffed wild rice
Coconut shrimp and grits with pink peppercorns and spiced, candied orange zest
Roasted and pickled beets with homemade ricotta, olive oil, and arugula salad
Halibut ceviche with pickled bell peppers, confit potatoes, and laksa curry
Ale 8 and bourbon braised pork belly, BBQ spiced carrots, and pickled pecans
Carrot top tagliatelle with braised chicken, oranges, yogurt, sumac, and berbere spice
Pimento cheese deviled egg and spring salad
Blackened catfish and Vietnamese cabbage salad with nuoc mam
Tilapia crudo with green apple vinaigrette, sweet potato bourbon puree, and togarashi chips
Pan-seared rabbit over basil corn cakes
Cornmeal-crusted fried oyster, corn sauce, curry sautéed lima beans, peppers, and tomatoes
Coriander and turmeric corn broth, poached tilefish, herb salad with fresh corn
Beet-pickled poached egg, beef-fat-roasted carrots, roasted corn, mint, and carrot top
Pulled pork tenderloin with sweet pepper relish, corn cake, and gravy
Eddie Konrad's episode 9 elimination challenge dish
Red snapper with edamame puree, puffed rice, charred green onions and bacon relish
Adrienne Wright's episode 9 elimination challenge dish
Fruits de mer with summer vegetables and corn nage
Sara Bradley's episode 9 elimination challenge dish
Grouper with sassafras bone sauce, braised greens and pumpkin seed pesto
Michelle Minori's episode 9 elimination challenge dish
Red snapper with corn and fava ragout, citrus vinaigrette, and fennel onion puree
David Viana's episode 9 elimination challenge dish
“Pork & Clams” morels, clam salad, crispy potatoes, and pork tenderloin
Eric Adjepong's episode 9 elimination challenge dish
Ribeye steak, eggs, parmesan cheese sauce, and concord grape jus
Justin Sutherland's episode 9 elimination challenge dish
New York Strip with braised red cabbage, beet potato dumpling, and purple pearl onion
Eric Adjepong's episode 9 quickfire challenge dish
Hot oatmeal with maple syrup and brown sugar, brunoiseof fresh fruit, hydrated cranberry, and raisin jam
Justin Sutherland's episode 9 quickfire challenge dish
Skirt steak with fresh vegetables, kohlrabi, cremini mushroom, carrot, spinach and crispy potatoes
Eddie Konrad's episode 9 quickfire challenge dish
Shaved vegetable salad with chicken, prosciutto, whole wheat croutons, crunchy potatoes and roasted and raw endives
David Viana's episode 9 quickfire challenge dish
Omelet with goat cheese vinaigrette and zucchini, jicama and prosciutto salad
Sara Bradley's episode 9 quickfire challenge dish
Cauliflower salad with radishes, blueberries and blackberries
Adrienne Wright's episode 9 quickfire challenge dish
Seared Filet Mignon with Cajun Spiced Corn, Roasted Pepper Puree and Fennel Salad
Michelle Minori's episode 8 elimination challenge dish
Potato chip-crusted Kentucky bass with onion dip sauce
Michelle Minori's episode 9 quickfire challenge dish
Grilled cheese salad with avocado buttermilk vinaigrette and charred jalapeño
Sara Bradley's episode 8 elimination challenge dish
Shrimp roll with trinity, tarragon, parsley, and meyer lemon zest on a brioche roll
Kelsey Barnard Clark's episode 8 elimination challenge dish
Oysters with cocktail sauce, lemon juice, hot sauce, horseradish, and pickled watermelon rind
Justin Sutherland's episode 8 elimination dish
Watermelon salad with tequila-marinated shrimp and basil croutons
David Viana's episode 8 elimination challenge dish
Seafood dumpling with scallops, black bass, caramelized onions and spiced coconut broth
Brian Young's episode 8 elimination challenge dish
South Pacific-style porchetta with papaya, peanut and cilantro salad
Adrienne Wright's episode 8 elimination challenge dish
Grilled salmon tacos, corn salad, chipotle aioli and red cabbage slaw with chimichurri
Green Team's episode 8 elimination challenge cocktail — "Jiggle Juice"
Gelatin shot with peach, mint, black tea and Bourbon
Eric Adjepong's episode 8 elimination challenge dish
Beer-battered fried walleye with West Indies escabeche sauce
Eddie Konrad's episode 8 elimination challenge dish
Poached shrimp with herb aioli, prosciutto, and fresh horseradish
Eddie Konrad's episode 7 elimination challenge dish
“Golumpki” brisket stuffed romaine with ragu, beet and berry sauce
Eric Adjepong's episode 7 elimination challenge dish
Braised cheeks, beef tongue mousse, lentils, and seasonal vegetables
Justin Sutherland's episode 7 elimination challenge dish
Flank steak, creamy polenta, braised mustard greens, and local carrot puree
Michelle Minori's episode 7 elimination challenge dish
Braised chuck, ginger berry sauce, white corn grits with cheese and charred fennel
Kelsey Bernard Clark's episode 7 elimination challenge dish
Braised shank, carrot and saffron grits, braised greens, red pepper vinaigrette with pickled salad
Sara Bradley's episode 7 elimination challenge dish
Plate sausage, young turnips, mulberry and garlic scape vinaigrette
Brian Young's episode 7 elimination challenge dish
Ribeye with charred spring vegetables, and raspberry-infused bordelaise
Adrienne Wright's episode 7 elimination challenge dish
“Black and Blue” New York strip with collard greens and pickled green garlic salad
Adrienne Wright's episode 7 quickfire challenge dish
Fried turkey on cheesy garlic bread, bourbon corn puree, pickled corn, swiss chard, and jalapenos
Brandon Rosen's episode 7 quickfire challenge dish
Breaded and fried eggplant, smoked paprika turkey, honey ham, roasted cauliflower and pepper sauce
Brian Young's episode 7 quickfire challenge dish
“Nashville Hot Turkey” with country hearth bread and traditional Nashville hot sauce
Eddie Konrad's episode 7 quickfire challenge dish
Turkey and speck salad with herbs, citrus, cauliflower parmesan cream, and grilled sourdough bread
Kelsey Bernard Clark's episode 7 quickfire challenge dish
“Croque Madame Hot Brown” poached egg, pancetta, turkey, champagne vinaigrette, and shaved gruyere
David Viana's episode 7 quickfire challenge
Turkey tenders with blue cheese sauce and chipotle bacon jam
Michelle Minori's episode 7 quickfire challenge dish
Fried turkey ham and crispy potatoes with brown butter smoky aioli and kentucky cheese
Eric Adjepong's episode 7 quickfire challenge dish
“3 A.M. Hot Brown” housemade spiced pepper sauce, parmesan espuma, pancetta and turkey
Justin Sutherland's episode 7 quickfire challenge dish
“Kentucky Fried Breakfast Brown” smoked gouda, maple mornay, and fried turkey breast over grilled bread
Adrienne Wright episode 6 elimination challenge dish – “Gin Rickey”
Shrimp and avocado toast with cucumber, watermelon, juniper and serrano chile
Brandon Rosen’s episode 6 elimination challenge dish – “Whiskey Sour”
Duck-and-artichoke croquette with pickled fennel relish
Brian Young’s episode 6 elimination challenge dish – “The Last Word”
Pork, fennel and Calabrian chili sausage with basil and fennel gnocchi
Brother Luck’s episode 6 quickfire challenge dish – second course
Cumin-dusted scallop, yuzu guacamole, toasted nori and kumquat gastrique
Brother Luck’s episode 6 quickfire challenge dish – third course
Seared tuna, pico de gallo with cherry, apple, tomato, cilantro with beurre blanc and bonito flakes
Brother Luck’s episode 6 elimination challenge dish – “Southside Fizz”
Chicken salad with cucumber, peanut sauce, beed liver mousse, fresno chiles and basil, cilantro, mint
Brother Luck’s episode 6 quickfire challenge dish – first course
Tempura jalapeño popper with soy and sesame-pickled cucumber and carrot
David Viana episode 6 elimination challenge dish – “Gin Rickey”
Shrimp tartare, cucumber, apple, and radish
Eddie Konrad’s episode 6 elimination challenge dish – “Old Fashioned”
Bourbon-cured smoked salmon crudo with peach puree. Caramelized orange gastrique and brown butter
Eric Adjepong episode 6 elimination challenge dish – “12- Mile Limit”
Oyster with rum/bourbon mignonette, grenadine nage floater and pumpernickel
Justin Sutherland episode 6 elimination challenge dish – “Old Fashioned”
Duck a l’orange with duck liver mousse, bourbon, orange zest and greens with angostura vinaigrette
Kelsey Barnard Clark’s episode 6 elimination challenge dish – “12-Mile Limit”
Bay scallop ceviche, rhubarb cherry consommé and corn puree
Michelle Minori episode 6 elimination challenge dish – “Whiskey Sour”
Liver mousse gougeres made bourbon and sour cherries pickled with thyme and pomegranate syrup
Sara Bradley episode 6 elimination challenge dish – “The Last Word”
Bay scallops, avocado, eggplant, and crudité
Nini Nguyen’s episode 6 quickfire challenge dish – first course
Po’ boy-styled fried shrimp with fish sauce chili glaze
Nini Nguyen’s episode 6 quickfire challenge dish – third course
Tapioca pudding with bananas fostered bananas, coconut foam and toasted coconut and peanuts
Nini Nguyen’s episode 6 quickfire challenge dish – second course
Lemongrass grilled pork chop with Thai corn and tomato salad
Adrienne Wright’s episode 4 quickfire challenge dish
Lamb tartare with bell pepper, harissa oil-and-watermelon salad
Brandon Rosen’s episode 4 quickfire challenge dish
Bay scallop chowder with pea broth, potatoes, leeks and parmesan
Brain Young’s episode 4 quickfire challenge dish
Grilled watermelon, mozzarella, prosciutto, with white shoyu-and-lime vinaigrette
David Viana’s episode 4 quickfire challenge dish
Brussels sprout and apple raviolini with harissa butter
Eddie Konrad’s episode 4 quickfire challenge dish
Steak tartare with eggs Stracciatella, Osetra caviar and crispy potato
Eric Adjepong’s episode 4 quickfire challenge dish
Curry corn bisque, pancetta, chive-and-mint gremolata with caviar
Justin Sutherland’s episode 4 quickfire challenge dish
Fried chicken with apple, fennel, radish and chive in Champagne vinaigrette with chili
Kelsey Barnard Clark’s episode 4 quickfire challenge dish
Steak and Grits Hush Puppy with Tomato Puree
Michelle Minori’s episode 4 quickfire challenge dish
Halibut ceviche with compressed watermelon and salsa water
Nini Nguyen’s episode 4 quickfire challenge dish
Aguachile with yuzu, dragon fruit and dried avocado
Pablo Lamon’s episode 4 quickfire challenge dish
Grilled corn, miso aioli, cayenne pickled radishes and shaved truffle
Sara Bradley’s episode 4 quickfire challenge dish
Pickled shrimp with sunchokes two ways and fresh cherries
Adrienne Wright’s episode 3 quickfire challenge dish
Rosemary grilled shrimp with Israeli couscous and mushrooms
Brandon Rosen’s episode 3 quickfire challenge dish
Roasted rib eye with grilled mushrooms, corn, fried potatoes and achiote sabayon
Brian Young’s episode 3 quickfire challenge dish
Fire-roasted chicken breast and red cabbage with beurre rouge
Eddie Konrad’s episode 3 quickfire challenge dish
Curried carrot and chicken with black sesame, carrot top and coconut
Eric Adjepong’s episode 3 quickfire challenge dish
Gift-wrapped roasted chicken with soubise, crispy oyster, mushroom and broccoli
Michelle Minori’s episode 3 quickfire challenge dish
Strawberry ricotta hush puppy with hazelnut crème fraiche
Kevin Scharpf’s episode 3 quickfire challenge dish
Grilled ribeye with roasted red pepper romesco, mushroom ragu with pancetta and broccoli
Justin Sutherland’s episode 3 quickfire challenge dish
Kimchi meatloaf with warmed spinach, bacon, and corn salad
Nini Nguyen’s episode 3 quickfire challenge dish
Cream cheese-and-pepper jelly with walnuts, cranberry, and sorghum syrup chutney
Pablo Lamon’s episode 3 quickfire challenge dish
Grilled pork T-bone with Asian slaw, pancetta, tomato emulsion and potato rosti
David Viana’s episode 3 elimination challenge dish
Banana cream cheese trifle with macadamia nut-and-bacon Streusel