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SIX COURSE OMNIVORE TASTING 238
Corn Fritters
black truffle
Warm Silken Tofu
apricot seasoning and shiso
Egg Toast
caviar and herbs
Yellowfin Tuna Noodles
avocado, radish, ginger dressing and chili oil
Norwegian King Crab
honeymoon melon juice and fennel
Steamed Atlantic Cod
honshimeji and lemongrass broth
Charred Duck Breast
strawberry-ginger consommé and swiss chard
"Black Forest"
sour cherry sorbet, kirsch meringue, chocolate streusel
TEN COURSE OMNIVORE TASTING 298
Corn Fritters
black truffle
Warm Silken Tofu
apricot seasoning and shiso
Caviar Bubble Tea
kombu scented almond milk
Japanese Madai Sashimi
floral cherry infusion and coriander
Yellowfin Tuna Noodles
avocado, radish, ginger dressing and chili oil
Heirloom Tomatoes
summer fruits and aged balsamic vinegar
Charred Badger Flame Beets
ras al hanout-coconut infusion and tamarind
Steamed Atlantic Cod
honshimeji and lemongrass broth
Maine Lobster
market beans and lemon-cardamom emulsion
SAUTÉED FOIE GRAS
lychee, black olive seasoning and rose
Wagyu Beef Sirloin Cap
squash roasted with parmesan, scotch bonnet emulsion
70% Chocolate
ruby port, espresso, chocolate crunch
SIX COURSE VEGETARIAN TASTING 148
Corn Fritters
black truffle
Warm Silken Tofu
apricot seasoning and shiso
Heirloom Tomatoes
summer fruits and aged balsamic vinegar
Sweet Corn Agnolotti
goldbar squash nage and lemon balm
Crackling Eggplant
heart of sucrine and saffron honey
Roasted Badger Flame Beets
ras al hanout-coconut infusion and tamarind
Roasted Maitake Mushroom
avocado, cucumber emulsion and black truffles
Strawberry
yuzu strawberries, coconut poppyseed sorbet, crispy meringue