Six-Course Dinner Tasting

298

Amuse Bouche
sea urchin, three year tamari and crispy rice
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged cheddar cheese and truffle fritter

Caviar
beet marmalade, espresso-pumpkin oil and chives

Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi

Scamorza Ravioli
kabocha squash, chanterelle mushroom and menuette parsley

Tautog
guanciale, sour cabbage broth and camelina

Spiced Duck Breast
calvados, rutabaga and purple mizuna

Mont Blanc
chestnut, satsuma, cocoa sorbet