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ornithos: Buckwheat crêpe with almond praline and apricots
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ornithos: Grilled Sonoma County duck breast
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ornithos: Saloni Macchi
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ornithos: Lal Mas
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ornithos: Ma's Rice Pudding
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ornithos: Venison Loin
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ornithos: Chopped Steak with Grilled Onions
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ornithos: Gold River Salmon
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ornithos: Ikura Sashimi and Scottish Salmon Sushi
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ornithos: Bluefin Tuna Roll
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ornithos: Salmon Avocado Roll
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ornithos: Duck Leg Confit "Au Cheval"
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ornithos: Chocolate Caramel Tart
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ornithos: Jeju Chicken Wings
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ornithos: Roasted Mushroom, Truffle Soy, Shaved Grano Padano, Fines Herbs, Black Périgord Truffle
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ornithos: Prime Ribeye Ssam
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ornithos: So Ramyun
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ornithos: Caviar with Grilled Citrus, Gelée, and Sea Lettuce
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ornithos: Squid with Almond, Moroccan Milk, and Gooseberry
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ornithos: Aged Squab with Moyer Prune and Hazelnut
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ornithos: Caviar d'Aquitaine Perlita with Chicken Stewed in a Cashew-peanut Milk and Crispy Chicken Skin
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ornithos: Koji-marinated Black Cod with Quince Brown Butter Puree, Caramelized Sunchokes and Maple
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ornithos: Cauliflower Tart with Smoked Trout Roe
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ornithos: Caviar and Oyster "Gifts from the Coast"
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ornithos: Shiro Dashi, Cherry Wood Smoked Maitake
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ornithos: Triple Seared Ribeye, Eggplant, Mustard
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ornithos: Alaskan Halibut with Summer Squash, Jimmy Nardello Peppers, and Basil Oil
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ornithos: Roast Duck Breast with Lacinato Kale, Preserved Cherry, and Chanterelle Mushroom
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ornithos: Kobe Wagyu Beef, Yuzu Braised Potato, Shishito Peppers
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ornithos: Course 8. "Autumn has come and is full of sweet surprises".