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Amuse Bouche
sea urchin, three year tamari and crispy rice
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged cheddar cheese and truffle fritter
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged cheddar cheese and truffle fritter
Caviar
beet marmalade, espresso-pumpkin oil and chives
Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi
Scamorza Ravioli
kabocha squash, chanterelle mushroom and menuette parsley
Tautog
guanciale, sour cabbage broth and camelina
Spiced Duck Breast
calvados, rutabaga and purple mizuna
Mont Blanc
chestnut, satsuma, cocoa sorbet