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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
Nantucket Bay Scallops
parsnip tapioca, pear verjus and rosemary
Yellowfin Tuna
soba cha ponzu, kohlrabi and camelina oil
Norwegian King Crab
nishiki rice, vermouth butter and nori
Black 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
Yorkshire Rhubarb
kaori matcha, yuzu, rose
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