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Diver Scallop Crispy Sushi
Roasted Cauliflower Tea
bergamot
Caviar
smoked potato pierogi, poppy seed and chives
Cured Ocean Trout
honeynut squash-coconut infusion and tapioca
King Crab
brussels sprouts and yuzu kosho mustard
Black Sea Bass
spinach, parsnip-macadamia milk and black garlic
Venison Loin with Smoked Bacon
cabbage, poached bartlett pear and red wine syrup
Passion Fruit Flower
hazelnut dacquoise, crunchy praline, caramel