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1997 Classics

478

Amuse Bouche

sea trout crispy sushi
sea urchin, salted butter and yuzu
spring herbal tea

Egg Caviar

vodka whipped cream

Tuna Ribbons

avocado, radish, ginger dressing and chili oil

Diver Scallops

caramelized cauliflower, caper-raisin emulsion

Green Asparagus

morel mushroom and vin jaune

Black Sea Bass

château-chalon sauce

Lobster Tartine

glazed peas, fenugreek-lemongrass broth

Squab

preserved lemon, onion compote and spiced jus

Chocolate

madagascar vanilla ice cream

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