Six Course

298

Amuse Bouche
sea trout crispy sushi
zucchini 'falafel' and bee pollen aioli

Egg Toast
caviar and herbs

Yellowfin Tuna
itachi cucumber, poblano escabeche, ancho-almond infusion

Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin

Black Sea Bass
eggplant, mustard greens and lemongrass infusion

Spiced Duck Breast
shelling beans, umeboshi and lovage

Fig
sesame praline, fig leaf ice cream, cassis