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Ten-Course Omnivore Tasting

398

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

Egg Toast

caviar and herbs

Yellowfin Tuna

celtuce, cascabel chili and strawberry

Kanpachi

curry leaf gelée, myoga ginger, coconut-sudachi infusion

Morel Mushroom Ravioli

hoja santa, smoked cheddar and sherry fondue

Diver Scallop

ramps, spring turnip and bonito jus

Black Sea Bass

nduja, leeks and wild hing infusion

Maine Lobster

fava beans, sumac vinaigrette and dill

Hudson Valley Foie Gras

snow peas, black garlic and rhubarb nam pla

Spiced Duck Breast

green asparagus, lovage and mezcal mustard emulsion

Citrus

basil sabayon, toasted almond sorbet

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