4 Course

• Grilled shrimp with pipián sauce, chicken skin crumb, pickled chilies, basil

• Agnolotti stuffed with Thai pork sausage, caramelized coconut beurre blanc, herb salad

• Wagyu with Jerusalem artichoke and seaweed

• S’mores – chocolate crémeux, brown butter ice cream, toasted marshmallow, cherry compote

5 Course

• Scallop with coconut tom kha, basil, smoked trout roe

• Carrots with caramelized whey, mussels, nduja crumb

• Gnocchi with roasted chicken sauce, mushrooms, peas, Parmesan espuma

• Pork with parsnip purée, mustard-maple brown butter sauce, grilled endive, pickled chilies, parsley

• Corn crémeux tart with raspberry and sweetgrass

Casual Family Style

• Scallops with aji amarillo, passionfruit, herbs, crispy ginger

• Grilled asparagus with romesco sauce, smoked almonds, mint

• Broccolini with leek-top oil, confit garlic, pickled chilies

• Braised short ribs with Madeira jus, grilled corn salsa, basil

• Grilled new potatoes with charred onion butter, herbsKale Caesar with crispy prosciutto, Parmigiano Reggiano, crispy lentils

7 Course

• Al pastor tartlet – raw beef, guajillo, achiote, pineapple veil, cilantro

• Eel chawanmushi with apple, sea asparagus, caviar, sansho pepper

• Celery root pavé with toasted yeast hollandaise, grilled spinach, mushrooms, hazelnut

• Pickerel misoyaki with kimchi beurre blanc, peas

• Venison with Jerusalem artichoke, birch syrup, salsa macha

• Passionfruit panna cotta with black sesame and yuzu

• Goat’s milk ice cream parfait with blueberry and pine