Menus, please

The three teams at the Bocuse d’or Team USA selection were each charged with preparing a seafood platter and beef platter based on proteins by the competition’s sponsor. Both creations had to reflect the country they represent, and serve 11 judges. Here’s what they came up with in five hours and 35 minutes.

■ Ben Grupe Menu Norwegian Steelhead Trout “Cambacérès”

Gently smoked belly

Vermouth braised cucumber, pumpernickel, Osetra caviar Carrot custard

Farmer Lee’s carrot glacé Caviar beurre blanc

Roasted Snake River Farms Wagyu Beef Ribeye

Rye en croute

Foraged mushroom farce, tarragon crepe, leek ash

Broccoli and eggplant terrine Tarragon emulsion, black garlic Baked potato custard

Potato fondant, malt vinegar, sour cream, chives

Braised beef rib stuffed onion Confit celery root

Preserved black winter truffle jus

■ Jeffery Hayashi Menu Norwegian Steelhead Trout Lightly warmed, brown butter jus

Carrot, quinoa, smoked trout roe

Cucumber, vadouvan mustard, pearl onion, carrot mahammura

Snake River Farms Bone in Rib Roast

Roasted loin, porcini sausage Milk bread crusted beef cap pavé

Sweet potato and apple berbere

Tart of black truffle, Brussels sprouts, dill cream

Glazed beet, anchovies, red onion, black garlic bouillon

■ Matthew Kirkley Menu Norwegian Ocean Trout Cucumber, chartreuse, carrot, apicius

Snake River Farms Ribeye Bone marrow, sea lettuce, black truffle

Artichoke farcis

Parsley, finger lime

Butternut squash

Bone marrow red cabbage

Matsutake

Orange, suet, garlic