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1997 Classics

478

Amuse Bouche

sea trout crispy sushi
sea urchin, salted butter and yuzu
zucchini fritter and bee pollen aioli

Egg Caviar

vodka whipped cream

Heirloom Tomato

summer fruit, myoga ginger and gazpacho consommé

Tuna Ribbons

avocado, radish, ginger dressing and chili oil*

Diver Scallops

caramelized cauliflower. caper-raisin emulsion

Green Asparagus

morel mushroom and vin jaune

Black Sea Bass

château chalon sauce

Lobster Tartine

romano beans, fenugreek-lemongrass broth

Squab

preserved lemons, onion compote, and spiced jus

Chocolate

madagascar vanilla ice cream

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