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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
Yellowfin Tuna
celtuce, cascabel chili and strawberry
Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion
Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue
Diver Scallop
ramps, spring turnip and bonito jus
Black Sea Bass
nduja, leeks and wild hing infusion
Maine Lobster
fava beans, sumac vinaigrette and dill
Hudson Valley Foie Gras
snow peas, black garlic and rhubarb nam pla
Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion
Citrus
basil sabayon, toasted almond sorbet
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