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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
Amberjack Ceviche
persimmon, sea buckthorn and pecan
Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi
Abalone
brussels sprouts, black garlic XO and myoga
Scamorza Ravioli
kabocha squash, chanterelle mushroom and menuette parsley
Tautog
guanciale, sour cabbage broth and camelina
Maine Lobster
gordal olive relish, cascabel chili and potato
Hudson Valley Foie Gras
marron glacè, cranberry and kinako
Wagyu Strip Loin
creamed winter greens, maitake mushroom and horseradish
Caramelized Apple Confit
spiced streusel, crème fraîche
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