Dinner

sunchokes, mojo de ajo, cilantro, crispy bone marrow, WAGYU BEEF CARPACCIO

creamy polenta, pickled and fermented vegetables, madeira, GRILLED OCTOPUS

caramelized honey, snow, pears, textures of beets, BURRATA SALAD

green apple, grilled broccolini, pork jowl, salsa macha, PAN-SEARED SCALLOPS

foraged mushrooms, mushroom soil, crispy piave, HAND-CUT TAGLIATELLE

vegetable pearls, lobster consommé, ginger, seaweed, LOBSTER CHAWANMUSHI

mushrooms, pickled onions, vegan xo sauce, OVEN-ROASTED CAULIFLOWER

bonito nage, sunchokes, fermented habanero, steamed mussels, GRILLED STRIPED SEABASS

mustard spätzle, salsify, red cabbage, brown butter jus, DRY-AGED DUCK BREAST

du puy lentils, mirepoix, sicilian pistachios, chipotle, natural jus, LAMB SHANK

lavender, sourdough, swiss chard, smoked salmon roe, dill, BLACK PEPPER-CRUSTED SALMON

foraged mushrooms, squash dauphine, maitake, tendon jus, PAN-SEARED WAGYU ZABUTON

cultivated mushrooms, caramelized onions, chili oil, fermented bean curd, ROASTED BELGIAN ENDIVE

braised burdock, parsley root, savoy cabbage, truffle cream, SOURDOUGH-CRUSTED CHICKEN

lemon, crispy garlic, vegan xo sauce, SAUTÉED GAI LAN

chives, fermented carrots, parmesan, PAN-ROASTED PETITE POTATOES

balsamic vinegar, goat's cheese, walnuts, SALT-ROASTED BEETS

‘Discovery Menu’ Five-Course Tasting Menu