Crispy pork belly, roast pumpkin, musket grapes and hazelnuts…

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Tomato Soup with Black Truffle Burrata via Bakers Royale

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Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.

Spanish Octopus & Chickpea Salad from Rouge Tomate, NYC

Lobster with sea urchin froth and caviar by chef Ryan McCaskey of Acadia. © Anthony Tahlier - See more at: http://theartofplating.com/editorial/photographer-anthony-tahlier/#sthash.59dt8dtw.dpuf

Pea custard, peas, trout roe, and caviar by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

By chef Christopher Kostow of The Restaurant at Meadowood. © Peden + Munk - See more at: http://theartofplating.com/editorial/pedenmunk-like-coke-pepsi/#sthash.IYsTJRyq.dpuf

Lobster dish | Iñaki Aizpitarte