Six Course

298

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

Egg Toast
caviar and herbs

Kanpachi
avocado, yoga ginger, coconut-sudachi infusion

White Asparagus
oreganata, calabrian chili and menuette parsley

Black Sea Bass
guanciale, sour cabbage broth and camelina

Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion

Dark Chocolate
passion fruit, bitter caramel, cocoa