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Ten-Course Omnivore Tasting
398
Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
corn fritter and black truffle
Egg Toast
caviar and herbs
Kanpachi Ceviche
tomatillo, matcha and lemon balm
Yellowfin Tuna
cubanelle, kirby cucumbers and salsa negra
Heirloom Tomato
donko shiitake, perilla and sansho peppercorn
Zucchiolo Ravioli
black truffle, gold bar squash infusion and thai basil
Black Sea Bass
smoked paprika, radish butter and menuette parsley
Maine Lobster
lovage, sweet corn and masa harina-vadouvan emulsion
Hudson Valley Foie Gras
apricot karashi, pickled mustard broth and bronze fennel
Spiced Duck Breast
savory, romano beans and sour orange infusion
Black Forest
glazed cherries, devils food cake, almond
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