Menu #1
- Egg Toastcaviar and herbs
- Madai Sashimisakura infusion, koyo strawberry, wasabi
- Prawn Dumplingsdelfino cilantro, spring peas and lemongrass nage
- Halibutramps, fennel gremolata, sunflower ajo blanco
- Wagyu Strip Loinasparagus, smoked morels, sansho peppercorn béarnaise
- Black Forestglazed cherries, vanilla cream, devil's food, almond
Menu #2
- Caviarsilky potato, leek velvet and tapioca
- Madai Sashimisakura infusion, koyo strawberry, wasabi
- Yellowfin Tuna Ribbonsavocado, radish, ginger dressing and chili oil
- White Asparagushazelnut, espresso-brown butter vinaigrette, tarragon
- Prawn Dumplingsdelfino cilantro, spring peas and lemongrass nage
- Halibutramps, fennel gremolata, sunflower ajo blanco
- Maine Lobsterswiss chard, perilla and rhubarb beurre blanc
- Hudson Valley Foie Graslychee, chives, black olive seasoning
- Elysian Fields Lambsesame, nasturtium-carrot emulsion and sumac
- Passion Fruitbitter caramel, dark chocolate, cocoa
Menu #3
- Beet Mosaicflavors of tartare
- White Asparagushazelnut, espresso-brown butter vinaigrette, tarragon
- Chrysanthemum Tofutatsoi, tokyo turnip, aromatic white pepper broth
- Gnocchi And Peasmint, ramp butter and black lime
- Murasaki Yamtahini, yuzu-sesame seeds and scallion
- Tropicalcoconut semifreddo and exotic fruits
Menu #4
- Egg Caviarvodka whipped cream
- Diver Scallopcaramelized cauliflower, caper-raisin emulsion
- Spring Garlic Soupfrog legs and thyme
- Green Asparagusmorel mushrooms
- Turbotchâteau-chalon sauce
- Lobster Tartinesugar snap peas, fenugreek-lemongrass broth
- Squabpreserved lemon, onion compote and spiced jus
- Chocolatemadagascar vanilla ice cream
