SEASONAL INTRODUCTION
CHILLED LOBSTER, BABY GEM, HARICOT VERT, STONE FRUITS
HERBAL SCENT
FLUKE ÉTUVÉE, LEMONGRASS FOAM, AND OIL
LAND AND SKY
BEEF BAVETTE, CONFIT POTATO & HERBS, BLACK GARLIC COULIS
Or
DUCK A L’ORANGE, BLACK MISSION FIGS, TURNIP, JUS
SWEET METAMORPHOSIS
CARAMELIZED APRICOT, ALMOND & ORANGE SABLÉ, VANILLA CRÉMEUX
CREATED BY ALAIN VERZEROLI
CHEF DE CUISINE MITSUNOBU NAGAE
PASTRY CHEF YOKO OGATA