FEBRUARY 2020 MENU

Amuse
Dumpling
Pork Shoyu, Pickled Ginger, Cabbage, Onion Sprouts

First Course
Vegetable Crudo
Sweet Potato, Turnip, Beet, Carrot
Sesame, Anise, Coriander, Fennel
Shiso, Tarragon, Cilantro, Blossom

Second Course
Carpaccio
Scallop, Black Radish, Lime, Chile, Olive Oil, Sorrel

Third Course
“Chowder”
Spiny Lobster, Potato, Celery, Sour Cream

Fourth Course
Pasta
Black Truffle, Celery Root, Egg, Cheese

Fifth Course
Lamb Tartare
Crème Fraiche, Green Almond, Olive Oil


Sixth Course
Lamb
Tenderloin, Butternut Squash, Spinach, Bacon, Jus, Pea tendrils

Intermezzo
Kumquat
Sorbet & Soda

Seventh Course
The Purse
Crepe, D’anjou Pear, Armagnac Crème, Cinnamon, Chive

Eighth Course
Chocolate
Mango, Passion Fruit, Citrus, Mint


Mignardises
Cake Pop
Citrus, Eucalyptus, Vanilla, Pistachio

Oreo
Black Sesame, White Miso Butter-cream

Cinnamon
Warm Spice Pate de Fruit, Brie Cheese, Apple, Tempura

menu subject to change