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Ten-Course Omnivore Tasting
398
Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
zucchini fritter and bee pollen aioli
Egg Toast
caviar and herbs
Japanese Snapper
celtuce, sunflower seeds and cilantro
Yellowfin Tuna
itachi cucumber, poblano escabeche, ancho-almond infusion*
Heirloom Tomato
summer fruits, myoga ginger and gazpacho consommé
Black Truffle
corn dumplings, fromage blanc and chives
Black Sea Bass
fairytale eggplant, mustard greens and lemongrass jus
Maine Lobster
gold bar squash, kanzuri and five-year soy sauce
Hudson Valley Foie Gras
tamarind, pineapple and black lime tajin
Charred Duck Breast
shelling beans, umeboshi and lapsang souchong
Passion Fruit Flower
hazelnut dacquoise, passion fruit jus
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