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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 comté cheese and truffle fritter
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Fennel
sunflower dukkah, herbal oil, marcona almond froth

or
Celeriac
anjou pear, celery mustard and ruby red port

or
Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi
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Flowering Tofu
mushroom broth, delfino cilantro and yuba

or
Hudson Valley Foie Gras
marron glacè, cranberry and kinako

or
Gulf Shrimp
gordal olive relish, cascabel chili and potato
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Black Sea Bass
guanciale, sour cabbage broth and camelina

or
Spiced Duck Breast
calvados, rutabaga and purple mizuna
or
Wagyu Strip Loin
creamed winter greens, maitake and horseradish
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Caramelized Apple Confit
spiced streusel, crème fraîche

or
Mont Blanc
chestnut, satsuma mandarin, cocoa sorbet

or
Chocolate
madagascar vanilla ice cream

or
Comté Cheese
roasted almonds

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