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Amuse Bouche
sea urchin, three year tamari and crispy rice
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter
Caviar
scallops, savoy spinach and daikon-bonito jus
Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion
Morel Mushroom Ravioli
hoja santa, spigarello and sherry fondue
Black Sea Bass
guanciale, sour cabbage broth and camelina
Wagyu Strip Loin
creamed brussels sprouts, maitake and horseradish
Dark Chocolate
passionfruit, bitter caramel, cocoa