The first picture is of house smoked salmon with a grapefruit sauce, and segments.
In the second picture the cook who made it called it a goat cheese toast point with thin slices of pear on top.
The next picture is of hearts of palm with pineapple chip with grains of paradise.
The last picture is of a savory cracker with pork belly, fermented black garlic and brunoise apple with micro celery.
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