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Three Course
Six Course
128
Choice of 3 Savory Dishes
Cheese or Dessert
Amuse Bouche
sea trout crispy sushi
aged cheddar 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
autumn mushroom broth, delfino cilantro and yuba

or
Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin

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

or
Spiced Duck Breast
shelling beans, umeboshi and lovage

or
Wagyu Strip Loin
creamed autumn greens, maitake and horseradish
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Fig
sesame praline, fig leaf ice cream, cassis

or
Sugar Pumpkin
honey nut squash sorbet, pepita praline

or
Chocolate
madagascar vanilla ice cream

or
Comté Cheese
roasted almonds

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