Menu
To start:
Oyster on the half shell
Foie gras | fennel & quince
Cauliflower fritter | curry yogurt
First Course:
Coconut/citrus butternut squash soup | seared scallop
Salad of avocado | frisee red endive and mache | blood orange & shaved fennel
Second Course:
American Kobe-style strip loin with shaved truffle | Maitake mushroom | eggplant puree | rainbow chard
Dessert:
House-made “forbidden fruit”