Six Course

298

Amuse Bouche
sea trout crispy sushi
cheddar 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

Tautog
guanciale, sour cabbage broth and camelina

Spiced Duck Breast
calvados, rutabaga and purple mizuna

Caramelized Apple Confit
spiced streusel, crème fraîche