Course 1 - Choice of:

Chilled Artichokes
mushroom dashi, sea lettuce, marinated tofu, trout roe

Wagyu Beef Tongue Carpaccio
fermented kohlrabi, mala vinaigrette, arugula

Trout Tartare
oro blanco, preserved chilies, jasmine

Course 2 - Choice of:

Duck Sausage en Crépinette
apple condiment, red braised daikon, swiss chard

Stuffed Morels
tofu and mushroom parfait, young peas, green garlic, buddha’s hand

Torchon of Ham Hock
ragoût of clams, baby turnip, scorched rice

Course 3 - Choice of:

Roasted Local Fish
preserved mustard, green Sichuan, garlic chive, glass noodles

Grilled Short Rib
black garlic, cabbage and leek terrine, yuxiang, pepper jus

Chicken Roulade
truffle duxelles, cara cara orange, oolong scented chestnut puree, braised kabocha

Dessert - Choice of:  

Vanilla Sponge
red bean, oolong, blackcurrent, blackberry

Lime Leaf Curd
cashew, coconut, white chocolate

Ginger Cookie
compressed pear, buckwheat cream

Supplements:

Celery Root Blini
crème fraiche, N25 ossetra caviar, reduction of apple and black vinegar

Bub & Grandma’s Sesame Sourdough

Bordier demi sel butter

Mapo Tofu
roast sweetbreads, koshihikari rice

Fried Boneless Leg of Chicken
morita chili crisp jus, soy pickles 

Duck Fat Rice

Wine