Fine dining meets satire meets horror in Mark Mylod’s “The Menu,” which centers on a group of rich folks as they experience one of the best restaurants in the world. As they say, “life imitates art,” and to lend truth to the film, the first dish shown in “The Menu” is inspired by a real-life dish created by chef Tomas Keller.

The film's first dish is an amuse-bouche of lemon caviar on top of a raw oyster with a mignonette sauce made of black pepper, shallots, and red or white vinegar. Keller’s restaurant, The French Laundry, serves a similar dish called “Oysters and Pearls,” which consists of pearl tapioca, oysters, and caviar in a hollandaise-like sauce.

"The Menu" references other real dishes, like Eleven Madison Park’s gift-bag granola or the raw scallops served at Atelier Crenn — which is no surprise considering that chef Dominique Crenn served as an advisor for the film. Dishes from chefs like Noma's René Redzepi, Alinea's Grant Achatz, and Hugh Acheson of Empire State South also got a nod.