Six-Course Dinner Tasting

298

Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
aged cheddar cheese and truffle fritter

Caviar
murasaki yam, styrian pepitas and thai basil

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