Amuse Bouche

  Peanut gazpacho with cured hiramasa, rhubarb, pine, brittle peanut and green peppercorn

  Crispy maryland soft shell crab with honey custard, edamame, yuba and soy caramel

  Seared ahi with green garbanzos, picholine olives, smoked buttermilk and candied wild rice

  Hudson valley foie gras torchon with black garlic, green strawberries and shrimp salt

  Crispy walleye with green papaya, dandelion greens, walnuts and charred beef vinaigrette

  Stuffed bobwhite quail with black cumin sausage, charred avocado and house-made giardiniera

  Grilled wagyu tri tip with artichoke, figs, sprouting granola and cassia bud

  Intermezzo

  White honey parfait with coconut sponge, passion fruit, rum and caramelized white chocolate

  Hazelnut dacquoise with espresso, crispy chicory caramel and apricot kernel sherbet