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K R I S TA L S H R E N K I C AV I A R

hudson canyon scallop and egg yolk KUSSHI OYSTER

iberico consomme, finger lime and mint JA MON IBER ICO DE BELLOTA

black walnut, mustard and campo de montalban SANTA BARBAR A SEA URCHIN

yuzu kosho, genmai and smoked soy ALASKAN KING CRAB

cara cara, vidalia onion and herbs SOURDOUGH

cultured butter and local grain STEELHEAD TROUT

smoked roe, artichoke and marjoram SL AGEL FA R MS L A MB BELLY

coriander meringue, heirloom carrot and anise hyssop FETTUCCINE

yeast butter, black truffle and rye berry MISHIMA RIBEYE

maitake, huckleberry and beef fat hollandaise BRU N E T, M T. TA M , D OR SE T

cherry, pistachio and pretzel

PINEAPPLE SORBET

kaffir lime, coconut and marshmallow GI A N DU JA PA LE T TE

banana, lemon and goat yogurt CHICORY CUSTAR D

whiskey, cinnamon and tahitian vanilla ALMOND CROISSANT

cardamom, rose and acacia honey

MARCH 2016 CH EF S NOA H S A N D OVA L & GE N I E K WON


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