Ten-Course Omnivore Tasting

398

Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
aged cheddar 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, forbidden rice and galangal emulsion

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 autumn greens, maitake mushroom and horseradish

Sugar Pumpkin
honeynut squash sorbet, ginger bread crumble