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SIX COURSE OMNIVORE TASTING 238
rhubarb oshizushi and shiso
sweet pea soup, black pepper oil
Softly Poached Egg
caviar, whipped yogurt and herbs
YELLOWFIN TUNA NOODLES
avocado, radish, ginger dressing and chili oil
Green Asparagus
morels, vin jaune and chives
STEAMED BLACK SEA BASS
roasted fennel, spiced rhubarb-carrot jus
CHARRED SQUAB WITH ZA'ATAR
crushed peas and nasturtium vinaigrette
70% Chocolate
dried cherries, ruby port, espresso
TEN COURSE OMNIVORE TASTING 298
RHUBARD OSHIZUSHI and SHISO
SWEET PEA SOUP, BLACK PEPPER OIL
Egg Toast
caviar and herbs
Japanese Madai Sashimi
muscat grape gelée and herbal buttermilk
YELLOWFIN TUNA NOODLES
avocado, radish, ginger dressing and chili oil
Warm White Asparagus
cherry blossom infusion and crystallized ginger "honey"
White Chocolate Gnocchi
market peas and mint
STEAMED BLACK SEA BASS
roasted fennel, spiced rhubarb-carrot jus
Roasted Maine Lobster
ramps, morels and charred fava beans
SAUTÉED FOIE GRAS
lychee, black olive seasoning and rose
Elysian Farm Lamb Chop
cucumber yogurt and crunchy garnishes
Rhubarb
wild strawberries, sicilian pistachio, white chocolate cream
SIX COURSE VEGETARIAN TASTING 148
RHUBARD OSHIZUSHI and SHISO
SWEET PEA SOUP, BLACK PEPPER OIL
Shaved Artichoke
young coconut and avocado, lime vinaigrette
Crispy Maitake Mushroom
golden garlic-sesame seasoning, lemon-soy dipping sauce
Warm White Asparagus
cherry blossom infusion and crystallized ginger "honey"
White Chocolate Gnocchi
market peas and mint
Bouquet of Spring Vegetables
jade emulsion
STRAWBERRY
yuzu strawberries, coconut poppyseed sorbet, crispy meringue