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Three Course
128
Choice of 3 Savory Dishes
Cheese or Dessert
Amuse Bouche
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter
---
Fennel
sunflower dukkah, herbal oil, marcona almond froth
or
Celeriac
anjou pear, celery mustard and ruby red port
or
Yellowfin Tuna
chrysanthemum, sunchoke labne and perilla dashi
---
Flowering Tofu
mushroom broth, delfino cilantro and yuba
or
Hudson Valley Foie Gras
marron glacè, cranberry and kinako
or
Gulf Shrimp
gordal olive relish, cascabel chili and potato
---
Black Sea Bass
guanciale, sour cabbage broth and camelina
or
Spiced Duck Breast
calvados, rutabaga and purple mizuna
or
Wagyu Strip Loin
creamed winter greens, maitake and horseradish
---
Caramelized Apple Confit
spiced streusel, crème fraîche
or
Mont Blanc
chestnut, satsuma mandarin, cocoa sorbet
or
Warm Chocolate Cake
madagascar vanilla ice cream
or
Comté Cheese
roasted almonds
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