ALifeWorthEating:
1st Course: Steelhead roe, dijon, rutabaga, grapefruit
ALifeWorthEating:
2nd Course: Yuba, shrimp, miso, togarashi
ALifeWorthEating:
3rd/4th/5th Courses: Oyster leaf mignonette / scallop, hitachino, weizen, old bay / razor clam, carrot, soy, daikon
ALifeWorthEating:
5th Course: Razor clam, carrot, soy, daikon
ALifeWorthEating:
6th Course: Octopus, eggplant, coriander, red wine
ALifeWorthEating:
Mystery flags placed on the table
ALifeWorthEating:
7th Course, Part I: English pea, olive oil, chamomile, green apple
ALifeWorthEating:
7th Course, Part II: English pea, olive oil, chamomile, green apple
ALifeWorthEating:
7th Course, Part III: English pea, olive oil, chamomile, green apple
ALifeWorthEating:
8th Course: Hamachi, west indies spices, banana, ginger
ALifeWorthEating:
9th Course: Wild mushrooms, pine, sumac, ramp
ALifeWorthEating:
10th Course: Hot potato, cold potato, black truffle, butter
ALifeWorthEating:
11th Course, Part I: Short rib, olive, fermented garlic, blackberry
ALifeWorthEating:
11th Course, Part II: Short rib, olive, fermented garlic, blackberry
ALifeWorthEating:
11th Course, Part III: Short rib, olive, fermented garlic, blackberry
ALifeWorthEating:
12th Course: Black truffle, explosion, romaine, parmesan
ALifeWorthEating:
Pairing with lamb
ALifeWorthEating:
13th Course: Agneau, sauce choron, pomme de terre
ALifeWorthEating:
14th Course: Venison, cherry, cocoa nib, eucalyptus
ALifeWorthEating:
15th Course: Snow, yuzu
ALifeWorthEating:
16th Course: Sweet potato, cedar, bourbon, pecan
ALifeWorthEating:
17th Course: Lemongrass, dragonfruit, finger lime, cucumber
ALifeWorthEating:
18th Course, Part I: Chocolate, blueberry, honey, peanut
ALifeWorthEating:
Grant Achatz
ALifeWorthEating:
18th Course, Part II: Chocolate, blueberry, honey, peanut
ALifeWorthEating:
18th Course, Part III: Chocolate, blueberry, honey, peanut
ALifeWorthEating:
Four top
ALifeWorthEating:
1st Course: Roes, traditional garnishes
ALifeWorthEating:
1st Course: Roes, traditional garnishes
ALifeWorthEating:
2nd Course: Foie gras, daikon, shiso, yuzu
