Ten-Course Omnivore Tasting

398

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

Egg Toast
caviar and herbs

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

Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi

Grilled Foie Gras Terrine
meyer lemon, medjool date and nocino

Morel Mushroom Ravioli
hoja santa, spigarello and sherry fondue

Abalone
brussels sprouts, black garlic XO and koji fondue

Black Sea Bass
guanciale, sour cabbage broth and camelina

Maine Lobster
gordal olive relish, cascabel chili and potato

Spiced Duck Breast
calvados, rutabaga and purple mizuna

Citrus
basil sabayon, toasted almond sorbet