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Six Course
298
Amuse Bouche
sea trout crispy sushi
zucchini 'falafel' and bee pollen aioli
Egg Toast
caviar and herbs
Yellowfin Tuna
itachi cucumber, poblano escabeche, ancho-almond infusion
Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin
Black Sea Bass
eggplant, mustard greens and lemongrass infusion
Spiced Duck Breast
shelling beans, umeboshi and lovage
Fig
sesame praline, fig leaf ice cream, cassis
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