Avant-Garde Starters

Oscietra caviar served on a chilled obsidian slate with blinis infused with squid ink, crème fraîche rosette, and micro chive oil drops.

Warm duck foie gras encased in a delicate gelatin sphere, served atop a brioche crisp with Sauternes gel and candied kumquat zest.

A5 Wagyu beef hand-cut and seasoned with truffle emulsion, cold-smoked tableside, garnished with quail egg yolk and golden shallot tuile.

A tasting garden of heirloom beet spheres, compressed watermelon, whipped goat cheese snow, edible flowers, and yuzu vinaigrette mist.

Poached Norwegian langoustine tail draped in saffron beurre blanc, resting on a champagne foam cloud with caviar pearls and dill crystalline.