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Three Course
128
Choice of 3 Savory Dishes
Cheese or Dessert
Amuse Bouche
sea trout crispy sushi
zucchini 'falafel' and bee pollen aioli
Yellowfin Tuna
itachi cucumber, poblano escabeche, ancho-almond infusion
or
Heirloom Tomato
summer fruit, myoga ginger and gazpacho consomme
or
Beet Mosaic
flavors of tartare
---
Flowering Tofu
mushroom broth, delfino cilantro and yuba
or
Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin
or
Gulf Shrimp
gold bar squash, kanzuri and five year soy sauce
---
Black Sea Bass
eggplant, mustard greens and lemongrass infusion
or
Spiced Duck Breast
shelling beans, umeboshi and lovage
or
Wagyu Strip Loin
calabrian chili, broccoli, mimolette jus and dill
---
Fig
sesame praline, fig leaf ice cream, cassis
or
Strawberry Garden
sicilian pistachio, basil, elderflower
or
Comté Cheese
roasted stonefruit and almonds
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