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Diver Scallop Crispy Sushi
Roasted Cauliflower Tea
bergamot
Egg Toast
caviar and herbs
Cured Ocean Trout
honeynut squash-coconut infusion and tapioca
Yellowfin Tuna Ribbons
avocado, radish, ginger dressing and chili oil
King Crab
brussels sprouts and yuzu kosho mustard
Winter Mushroom Ravioli
black truffle, parsley and onion consommé
Black Sea Bass
spinach, parsnip-macadamia milk and garlic
Maine Lobster
braised endive, passion fruit-whiskey emulsion
Hudson Valley Foie Gras
granny smith apple and ponzu froth
Charred Duck Breast
pickled celeriac, harissa and caper-saffron infusion
Orchard
cinnamon cake, quince and vanilla