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PEAR SOFRITO BEIGNET AND KALUGA CAVIAR TART
SOFT POACHED QUAIL EGG WITH BROWN BUTTER HOLLANDAISE, CRISP LEEK
TASTE OF THE OCEAN
SPOT PRAWN, TOMATO, FINGER LIME
CHAWANMUSHI, GELLE, BURNT MARKUT
FERMENTED FARRO SOURDOUGH
SCALLOPS, ROOTS, CONFIT MEYER LEMON
SWEET POTATO TAMALE
DRY AGED SQUAB, CHANTERELLE, SAUCE PERIGOUDINE...
BRODO AND DONUT FILLED WITH SQUAB LIVER MOUSSE
PAN DE MUERTE, WHIPPED MARROW TALLOW, CAPER AND PARSLEY SALAD
FLANNERY FILET, TORPEDO ONION, MISO, WATERCRESS
SORBET
TONKA BEAN ICE CREAM, UBE, BLUEBERRY