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