Six Course

298

Amuse Bouche
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter

Egg Toast
caviar and herbs

Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi

Hudson Valley Foie Gras
marron glacè, cranberry and kinako

Black Sea Bass
guanciale, sour cabbage broth and camelina

Spiced Duck Breast
calvados, rutabaga and purple mizuna

Mont Blanc
chestnut, satsuma mandarin, cocoa sorbet