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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
artichoke, sunflower crème fraîche and marigold
Kanpachi
curry leaf gelée, myoga ginger, coconut-sudachi infusion
Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue
Black Sea Bass
nduja, leeks and aji amarillo-wild hing infusion
Wagyu Strip Loin
creamed swiss chard, maitake and horseradish
Dark Chocolate
passion fruit, bitter caramel, cocoa