Six-Course Dinner Tasting

298

Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
pea soup and aged parmesan

Caviar
artichoke, sunflower crème fraîche and marigold

Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion

Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue

Black Sea Bass
nduja, leeks and aji amarillo-wild hing infusion

Wagyu Strip Loin
creamed swiss chard, maitake and horseradish

Strawberry
crème fraîche, pistachio, tapioca