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Ten-Course Omnivore Tasting
398
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
Madai Ceviche
macadamia and tomatillo-lemon verbena jus
Yellowfin Tuna Tartare
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
Sugar Pumpkin
butternut squash sorbet and gingerbread crumble
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