Six Course

298

Amuse Bouche
crispy trout sushi, chipotle and tamari, pea soup and aged parmesan

Egg Toast
caviar and herbs

Kanpachi
avocado, myoga ginger, coconut-sudachi infusion

Gulf Shrimp
fava beans, sumac vinaigrette, and dill

Black Sea Bass
nduja, leeks and wild hing infusion

Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion

Dark Chocolate
passion fruit, bitter caramel, cocoa