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Crispy Tasmanian Sea Trout Sushi
Sweet Corn Velouté
black truffle
Egg Toast
caviar and herbs
Madai Sashimi
chanterelles and golden berry vinaigrette
Yellowfin Tuna Ribbons
avocado, radish, ginger dressing and chili oil
Heirloom Tomato
summer fruits, rose gelée and basil
King Crab Dumplings
goldbar squash broth and lemon balm
Black Sea Bass
banyuls vinegar and brown butter jus
Maine Lobster
market corn and spiced coconut emulsion
Hudson Valley Foie Gras
umeboshi sake, shiso and vanilla
Charred Duck Breast
za'atar, cannellini beans, aleppo pepper savory infusion
Stone Fruit Flower
lemon verbena, apricot and red currant