GOLDEN OSETRA CAVIAR
 coconut dashi, lychee and sea grape

SCOTTISH LANGOUSTINE
spring roll with shio kombu, rhubarb and mint

LOUP DE MER
aguachile, fennel, kumquat

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

ORA KING SALMON
smoked roe, spring onion and fresh herbs

HUDSON CANYON SCALLOP
hudson valley foie gras, dried wild blueberry and oxalis

CAPELLINI
italian summer truffle, rye berry and yeast

JAPANESE A5 WAGYU
charred little gem, furikake and sesame leaf

CUCUMBER
sorbet with basil, champagne and tonka bean

CROISSANT
ashbrook, apple butter and rosemary

GIANDUJA
gelato with mascarpone, preserved cherries and sakura blossom tea

MIGNARDISES
strawberry, cookies & cream and fernet

 

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