THREE COURSES, 145 | FOUR COURSES, 165

First

SEASONAL INTRODUCTIONS

RED KABOCHA VELOUTE, ROASTED CHESTNUT ESPUMA, BLACK TRUFFLE

FOIE GRAS TORCHON, BLACK CURRANT POACHED PEAR & CHUTNEY

BEETROOT AND FOIE GRAS OPEN RAVIOLI, KUMQUAT CONFIT

KING CRAB, DAIKON & HERBS, HONEY DRESSING

SEA URCHIN CUSTARD, FENNEL EMULSION

SEARED SCALLOPS, TOPINAMBUR & TOASTED HAZELNUT FOAM

SPELT RISOTTO, WINTER VEGETABLES & CHIPS

Second

BETWEEN THE WAVES

LOBSTER, CHESTNUT & CEP, FENNEL & CRUSTACEAN REDUCTION

STEAMED TURBOT, SHIITAKE MUSHROOM, UMAMI BROTH

ICELANDIC COD, DASSAI SAKE AND CAVIAR CREAM SAUCE

LAND AND SKY

SHUN'S LONG ISLAND DUCK A L'ORANGE, FIGS & CASSIS

WAGYU RIBCAP, CELERY ROOT & BLACK GARLIC
(20.00 SUPPLEMENT)

CÔTE DE VEAU, CELTUCE, CONFIT POTATO WITH SAGE

VENISON, CITRUS CONDIMENT, SALSIFY, SAUCE PERIGUEUX

Third

SWEET METAMORPHOSIS

RASPBERRY & LEMONGRASS SORBET, SAKE GELEE

CHESTNUT "MONT-BLANC", MERINGUE PETALS & CLEMENTINE SHERBET

APPLE & GINGERBREAD "STONE", CRANBERRY COULIS

COFFEE CRUMBLE PARFAIT

CHOCOLATE AND CARAMEL FOREST TUILE

CHAMBORD POACHED PEAR, MATCHA ICE CREAM AND LEAF