D.L.:
butternut squash with walnut, perigord black truffle & toasted pepita
D.L.:
Nantucket Bay scallops with nori dust and pickled daikon
D.L.:
saffron risotto with orange, parsley & picholine olive
D.L.:
steamed arctic char with mustard seed, trout roe, and New Zealand spinach
D.L.:
bluefoot mushroom souffle with pine honey & burnt lemon
D.L.:
roasted squab breast with hazelnut, pearl onion, and cocoa nibs
D.L.:
roasted salsify with Gala apple, brioche & caramelized turnip
D.L.:
Crawford Farm lamb loin with black trumpet mushrooms & black cardamom carrot puree
D.L.:
maca sherbet with pickled date & quinoa
D.L.:
nigorizake sorbet with pear & jasmine rice
D.L.:
Indonesian chocolate with pine nuts & pandan broth
D.L.:
toasted milk ice cream
D.L.:
lemon souffle with lemon sorbet and fennel salad
D.L.:
Venezuelan chocolate custard with grilled nopales, lime & agavero jelly
D.L.:
wine accompaniment to vegetable menu
D.L.:
vegetable menu
D.L.:
wine accompaniment to grand menu
D.L.:
grand menu