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Three Course
Six Course
128
Choice of 3 Savory Dishes
Cheese or Dessert
Amuse Bouche
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged cheddar cheese and truffle fritter
---
White Asparagus
oreganata, calabrian chili and menuette parsley

or
Kanpachi
avocado, myoga ginger, coconut-sudachi infusion

or
Grilled Foie Gras Terrine
meyer lemon, medjool date and nocino
---
Green Asparagus
vin jaune, morels and hollandaise

or
Flowering Tofu
mushroom broth, delfino cilantro and yuba
or
Gulf Shrimp
fava beans, sumac vinaigrette and dill
---
Black Sea Bass
guanciale, sour cabbage broth and camelina

or
Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion

or
Wagyu Strip Loin
creamed swiss chard, maitake and horseradish
---
Citrus
basil sabayon, toasted almond sorbet

or
Rhubarb
kaori matcha, yuzu, rose
or
Chocolate
madagascar vanilla ice cream

or
Dark Chocolate
passion fruit, bitter caramel, cocoa
Comté Cheese
3 year

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