Snacks and choice of first, second, and dessert.
Snacks course. Classic accoutrement.
Matsutake, yuzu kosho, mushroom XO.
Heritage pork, breakfast radish, butternut squash.
Artichoke, chestnut, black truffle.
Foie gras, caramelized onion, wild mushroom, aerated potato.
Ice spinach, burgundy truffle.
Honeycomb, young coconut.
Classic accoutrements.
Wagyu beef, mushrooms, onions, kraft singles fondue, shaved truffles.
Seasonal accoutrements
Poached black truffle, pickled mustard, chorizo, caviar.
House cured olives, toast.
Crispy roll, traditional lobster salad, avocado mousse.