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Three Course
Six Course
298
Amuse Bouche
crispy trout sushi, chipotle and tamari, pea soup and aged parmesan
Egg Toast
caviar and herbs
Kanpachi
avocado, myoga ginger, coconut-sudachi infusion
Gulf Shrimp
fava beans, sumac vinaigrette, and dill
Black Sea Bass
nduja, leeks and wild hing infusion
Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion
Dark Chocolate
passion fruit, bitter caramel, cocoa

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