GOLDEN OSETRA CAVIAR
 coconut dashi, lychee and sea grape

FRAISES DES BOIS
foie gras mousse, pistachio and ras el hanout

CARDINAL PRAWN
green almond, fennel and meyer lemon

KAMPACHI
nigiri with yuzu kosho and genmai

BONE BROTH
vietnamese coriander, cinnamon and lemongrass

BEEF TENDON
puffed with wagyu tartare

BEAUSOLEIL OYSTER
mangalica consommé, smoked finger lime and borage

JAMÓN MANGALICA
black walnut, egg yolk and quince

LOCH DUART SALMON
smoked roe, spring onion and fresh herbs

JAPANESE A5 WAGYU
charred little gem, furikake and sesame leaf

CAPELLINI
perigord truffle, rye berry and yeast

SQUAB BREAST
hudson valley foie gras, dried wild blueberry and morel

CUCUMBER
sorbet with basil, champagne and tonka bean

CROISSANT
raclette, apple butter and cardamom

GINGERBREAD
soufflé with huckleberry, whiskey and malt

MIGNARDISES
black currant, salted caramel and fernet

 

 menu $190.  pairing $125.  reserve pairing $250.