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Ten-Course Omnivore Tasting

398

Amuse Bouche

sea trout crispy sushi
sea urchin, salted butter and yuzu
aged cheddar cheese and truffle fritter

Egg Toast

caviar and herbs

Amberjack Ceviche

persimmon, sea buckthorn and pecan

Yellowfin Tuna

chrysanthemum, labne and sun choke dashi

Heirloom Tomato

late harvest fruits, myoga ginger and gazpacho consommé

Scamorza Dumplings

kabocha squash, chanterelle mushroom and menuette parsley

Black Sea Bass

fairytale eggplant, mustard greens and lemongrass jus

Maine Lobster

gordal olive relish, cascabel chili and potato

Hudson Valley Foie Gras

tamarind, pineapple and black lime tajin

Wagyu Strip Loin

creamed autumn greens, maitake mushroom and horseradish

Passion Fruit Flower

hazelnut dacquoise, passion fruit jus

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