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 comté cheese and truffle fritter

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 wild hing infusion

Wagyu Strip Loin
creamed swiss chard, maitake and horseradish

Dark Chocolate
passion fruit, bitter caramel, cocoa