Ten-Course Omnivore Tasting

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Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
vidalia onion velouté and sunchoke

Caviar
sicilian pistachio, smoked crème fraîche and chervil

Bay Scallops
parsnip tapioca, pear verjus and rosemary

Yellowfin Tuna
soba cha ponzu, kohlrabi and camelina oil

King Crab
nishiki rice, vermouth butter and nori

White Truffle
goat cheese dumplings, honeynut squash fondue

Halibut
herbal butter, fennel gremolata, sunflower ajo blanco

Maine Lobster
fioretto cauliflower, guajillo romesco and finger lime

Hudson Valley Foie Gras
golden berries, black olive and chamomile

Charred Duck Breast
endive, black garlic hoisin, earl grey jus

Mont Blanc
chestnut cream, satsuma mandarin, meringue