THREE COURSES, 145 | FOUR COURSES, 165

First

SEASONAL INTRODUCTIONS

RED KABOCHA VELOUTE, HONEY CRISP, GINGER & CARDAMOM

FOIE GRAS TORCHON, BLACK CURRANT POACHED PEAR & CHUTNEY

OREGON MATSUTAKE, EGGPLANT CAVIAR, YUZU & CAPERS

KING CRAB, DAIKON & HERBS, HONEY DRESSING

SEA URCHIN CUSTARD, FENNEL EMULSION

RED MULLET, COCO DE PAIMPOL & SPIGARELLO, SAFFRON

SEARED SCALLOPS, TOPINAMBUR & TOASTED HAZELNUT FOAM
Add White Truffle (75.00 Supplement)

SPELT RISOTTO, AUTUMN VEGETABLES & CHIPS

Second

BETWEEN THE WAVES

LOBSTER, CHESTNUT & CEP, FENNEL AND 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, BLACK MISSION FIGS & CASSIS

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

CÔTE DE VEAU, CHANTERELLES, CONFIT POTATO WITH SAGE

HERITAGE CHICKEN, LOCINATO KALE & RATTE POTATO, SAUCE SUPRÊME

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