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Ten-Course Omnivore Tasting
398
Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
gold bar squash infusion and lavender
Caviar
coconut semifreddo and dill
Madai Ceviche
macadamia, peas and lemon verbena jus
Yellowfin Tuna Tartare
cucumber, chili crumbs, herbal-tahini drressing
Heirloom Tomato
summer vegetable mignonette
Black Truffle
mozzarella-zucchini dumplings, savory and za'atar
Halibut
herbal butter, fennel gremolata, sunflower ajo blanco
Maine Lobster
corn, guajillo romesco and finger limes
Hudson Valley Foie Gras
lychee, chives, black olive seasoning
Elysian Fields Lamb
granada pepper-carrot emulsion and sumac
Black Forest
glazed cherries, vanilla cream, devil's food, almond
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