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Three Course
Six Course
298
Amuse Bouche
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter
Egg Toast
caviar and herbs
Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi
Hudson Valley Foie Gras
marron glacè, cranberry and kinako
Black Sea Bass
guanciale, sour cabbage broth and camelina
Spiced Duck Breast
calvados, rutabaga and purple mizuna
Mont Blanc
chestnut, satsuma mandarin, cocoa sorbet

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