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Crispy Tasmanian Sea Trout Sushi
Sweet Pea Soup
parmesan cloud
Egg Toast
caviar and herbs
Madai Sashimi
sugar snap peas, lemon balm and buttermilk
Yellowfin Tuna Ribbons
avoacdo, radish, ginger dressing and chili oil
Green Asparagus
morels, vin jaune and chives
King Crab
nishiki rice, nori and vermouth fondue
Black Sea Bass
banyuls vinegar and brown butter emulsion
Langoustine
caramelized fennel, aji amarillo infusion
Hudson Valley Foie Gras
lychee, black olive seasoning and rose
Gently Smoked Duck
kanzuri, white asparagus, strawberry consommé
"Black Forest"
sour cherry sorbet, kirsch meringue, chocolate streusel