Tasting Menu
6:00pm-9:00pm
Tasting Menu
Course One
Summer Harvest
Variations with Sorghum Tabouleh, and Aged Sherry Vinegar
Course Two
Japanese Yellowtail*
Cured with Kombu, Blood Orange, Radish, and Agua Chile Verde
Course Three
Dayboat Scallop
Pan Seared with Spring Peas, Dutch Baerii Caviar, and a Smoked Scallop Dashi
Course Four
American Wagyu
Grilled Over Charcoal with Potatoes, Green Asparagus, Onions, and Horseradish
Course Five
Vault No. 5
Caramelized Onions, Lychee Sake Sorbet
Course Six
Lychee Gateau
Raspberry Cremieux, Lychee Sake Sorbet
Course Seven
Cassis
Pistachio Frangipane, Whipped Ganache, Black Currant and Chocolate Ice Cream
*Consuming raw or undercooked meats
