BACK TO MAIN MENU
Ten-Course Omnivore Tasting
398
Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
pea soup and aged parmesan
Egg Toast
caviar and herbs
Yellowfin Tuna Sashimi
mulato chili, kirby cucumbers and salsa negra
Madai Ceviche
almonds, matcha, tomatillo-green tea infusion
Heirloom Tomato
donko shiitake, perilla and sansho
Zucchiolo Ravioli
black truffle, gold bar squash infusion and thai basil
Halibut
nduja, leeks and aji amarillo-wild hing infusion
Maine Lobster
fava beans, sumac vinaigrette and dill
Hudson Valley Foie Gras
apricot karashi, pickled mustard broth and bronze fennel
Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion
Black Forest
glazed cherries, devils food cake, almond
BACK
