Cold Seared Scallop-Habanero Fish Roe (Hokkaido) with Matcha Foam, Grilled Wagyu Beef (MB-7) with Port Wine Glazed Portobello Terrine and Cauliflower-Mash
Amouse Bouche: Foie Gras Mousse
Samadhi Rainbow Gnocchi, Zucchini Ribbon, Truffle Oil and Fine Herb, and Balsamic Reduction
Fusilli Portabello
Menu
Blowtorched Foie Gras, Smoked Duck Ribbon, Red Watermelon Cube Melon-Mint Shooter, Sweet Potato Mash and Orange Salt