Yew Seafood + Bar x Four Seasons Hotel.

• Baked and crusted lobster with morels, asparagus, and green garlic emulsion from Executive Chef Edgar Kanonew.
  
• “Hazelnut Rocher 2.0″ with praline chocolate mousse, liquid caramel, hazelnut ice cream, and flambé from Executive Pastry Chef Suraj Karmakar.