White ponzu, compressed cucumber, finger lime, and shiso oil.
Fig marmalade, toasted brioche, black truffle shavings.
Clear tomato broth, basil pearls, micro greens.
Cured egg yolk, mustard seeds, sourdough crisp.
Maine lobster tail, saffron risotto, fennel foam, lobster bisque reduction.
Cherry gastrique, parsnip purée, charred chicory.
Miso glaze, baby bok choy, shiitake dashi broth.
Hand-rolled tagliatelle, seasonal foraged mushrooms, aged parmesan, fresh white truffle.
Served warm with a grand marnier crème anglaise.
Torched meringue, matcha dust, raspberry coulis.