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398
Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
pea soup and aged parmesan
Egg Toast
caviar and herbs
Yellowfin Tuna
celtuce, cascabel chili and strawberry
Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion
White Asparagus
oreganata, calabrian chili and menuette parsley
Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue
Black Sea Bass
nduja, leeks and aji amarillo-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
Dark Chocolate
passion fruit, bitter caramel, cocoa
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