THREE COURSES, 145 | FOUR COURSES, 165

First

SEASONAL INTRODUCTIONS

FOIE GRAS TORCHON, SWEET POTATO, LEMON MARMALADE

BEETROOT AND FOIE GRAS OPEN RAVIOLI, KUMQUAT CONFIT

KING CRAB, DAIKON & HERBS, HONEY DRESSING

SEA URCHIN CUSTARD, FENNEL EMULSION

SAINT-JACQUES ETUVEES WITH NORI, CABBAGE & CLAM BROTH

SPELT RISOTTO, SPRING VEGETABLES & CHIPS

Second

BETWEEN THE WAVES

LANGOUSTINE, LA RATTE POTATO & CARROT CHIPS, VANILLA JUS

STEAMED TURBOT, SHIITAKE MUSHROOM, UMAMI BOUILLON

ICELANDIC COD, DASSAI SAKE AND CAVIAR CREAM SAUCE

LAND AND SKY

LONG ISLAND SPICED DUCK, ORANGE AGRODOLCE, RADICCHIO

WAGYU RIBCAP, CELERIAC GRATINATED MACARONI
(20.00 SUPPLEMENT)

CÔTE DE VEAU, CELTUCE, CONFIT POTATO WITH SAGE

VENISON, CITRUS CONDIMENT, SALSIFY, SAUCE MADERE

Third

SWEET METAMORPHOSIS

PINEAPPLE, BASIL SORBET AND ELDERFLOWER

YUZU, NOISETTE AND AZELIA CREMEUX

CALAMANSI GELEE & RASPBERRY COMPOTE "BUTTERFLY"

COFFEE CRUMBLE PARFAIT

CHOCOLATE AND CARAMEL FOREST TUILE

OKINAWA BROWN SUGAR, PASSION FRUIT AND CHEESECAKE CREAM