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

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, green apple

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

Dry Aged Liberty Duck Breast for Two
cara cara orange, oolong scented chestnut puree, braised kabocha

 

 Add on Supplement

Sesame Oat Bread
Bordier demi sel butter

Mapo Tofu
roast sweetbreads, koshihikari rice

Fried Chicken Legs
morita chili crisp

Duck Fat Rice