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1997 Classics
478
Amuse Bouche
sea trout crispy sushi
sea urchin, salted butter and yuzu
zucchini fritter and bee pollen aioli
Egg Caviar
vodka whipped cream
Diver Scallops
caramelized cauliflower, caper-raisin emulsion
Tuna Ribbons
avocado, radish, ginger dressing and chili oil*
Young Garlic Soup
frog legs and thyme
Black Sea Bass
château chalon sauce
Lobster Tartine
romano beans, fenugreek-lemongrass broth
Squab
preserved lemons, onion compote, and spiced jus
Chocolate
madagascar vanilla ice cream
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