AMUSE
Tempura Fried Wild Morel, Mousse, Pine Salt

FIRST COURSE
Crudité
Little Gem, Baby Vegetables, Flowers, Soil, Ice

SECOND
Salad
Apricot, Red Romaine, Frisee, Iberico Ham

THIRD
Poke
Bluefin Tuna, Avocado, Cucumber, Fresno Chile, Sesame

FOURTH COURSE
Soup
English Peas, Tendrils, Blossoms, Burrata

FIFTH COURSE
Small Plate
Wagyu, Whiskey, Potato, Celery, Hyssop

SIXTH COURSE
Pasta
Nantes Carrots, Fronds, Confit Pork, Fromage Blanc

SEVENTH COURSE
Entrée
Salt Baked Guinea Hen, Wood Fired Spring Onion, Asparagus, Fava Beans

INTERMEZZO
“Snow Ball”

NINTH COURSE
Dessert
Strawberry, Basil, Pistachio, White Chocolate

TENTH COURSE
Mignardises
Rhubarb Pate de Fruit, Puur Chocolat Enrobed Truffle, Cotton Candy Tree