Michael Mina, San Francisco. (exec chef Michael Mina / chef de cuisine Chris L'Hommedieu)

• 1st: foie gras terrine (gingerbread, huckleberry gelée & hazelnut streusel)
• 2nd: wild Columbia River sturgeon (smoked sturgeon croquette, California select caviar & leek cream)
• 3rd: herb-roasted black bass (beef short rib, savoy cabbage & parsnip purée)
• 4th: California chicken breast (shiitake dumplings, Kabocha squash & smoked consommé)
• 5th: Elysian Fields Farm lamb shank and loin (heirloom chicories, Anson Mills polenta & roasted garlic jus)
• 6th: pecorino foja de noche (candied walnut, thyme& star-anise)

Sona, Los Angeles. (exec chef David Myers / chef de cuisine Kuniko Yagi)

• 1st: New Zealand snapper tartare (gingered cucumber & Nori jam)
• 2nd: seared foie gras (kumquat purée, pain d'épices & licorice root ice cream)
• 3rd: wild striped bass (purple yam purée & rum pineapple)
• 4th: Nebraskan beef tenderloin with horseradish potato purée, crispy maitake mushroom)
• 5th: venison with roasted kabocha, whipped parsnip & harissa stick)
• 6th: warm rice pudding (candied sun dried apricot, hemp seed ice cream)

Ortolan, Los Angeles. (chef Christope Émé)

• 1st: foie gras (seared with a pumpkin parfait & hazelnut emulsion)
• 2nd: bay scallop (blood orange, lemongrass sorbet & almond blanc manger)
• 3rd: egg cooked in ash (whipped cream & caviar)
• 4th: lobster (curled spaghetti, sea urchin sauce & mango)
• 5th: cuttlefish (“Tagliatelle” Style with black truffle & basil)
• 6th: cod (lemon, rosemary panisse & Venere Black Rice)
• 7th: venison (cranberry, pepper sauce & tapioca)
• 8th: cheese selection
• 9th: pre-desert melon sorbet
• 10th: panna cotta (quince, cinnamon & green apple “caviar”)
• 11th: petit fours

Grace, Los Angeles. (chef Neal Fraser)

• 1st: house-cured gravlax (chive blinis & lemon crème fraîche)
• 2nd: sautéed day boat scallop (aged goat cheese risotto, chanterelle mushrooms, spinach & garlic nage)
• 3rd: sautéed black bass (gnocchi, cavolo nero, white carrot purée & black truffle nage)
• 4th: grilled Hudson Valley duck (Beluga lentils, duck confit, squash flan & vadouvan)
• 5th: salted caramel mascarpone panna cotta (rum soaked sponge cake, pomegranate, passionfruit)

2006:

L'Orangerie, Los Angeles. (chef Christophe Bellanca)

• 1st: egg in the shell
• 2nd: zucchini flower (basil, tomatoes & olive oil with lemon)
• 3rd: risotto-style vegetables (black truffle)
• 4th: rock lobster a la plancha (orange chutney, ginger & lime sauce)
• 5th: wild John Dory fillets (vegetable emulsion, medley of swiss chard, tomato & lemon)
• 6th: beaumes de venise sorbet
• 7th: grilled loin of prime beef (olive oil Bearnaise, mushrooms & potatoes)
• 8th: assorted cheeses from France
• 9th: pear and caramel delice
• 10th: chocolate soufflè (substitute for raspberry)
• 11th: petits fours