FRAISE DU BOIS
local cream, vermouth and watercress LANGOUSTINE
kristal caviar, white asparagus and torched lardo JA MON IBER ICO DE BELLOTA
black walnut, mustard seeds and campo de montalban SANTA BARBAR A SEA URCHIN
yuzu kosho and genmai
ALASKAN KING CRAB
cara cara, spring onion and herbs H U D S ON VA L L E Y F OI E GR A S
asian pear, cashew and white soy SOURDOUGH
cultured butter and local grain ICELANDIC STEELHEAD TROUT
smoked roe, artichoke and marjoram JA PA N ESE A 5 WAGY U
charred little gem, bearnaise and black garlic CAPELLINI
yeast butter, black truffle and rye berry SL AGEL FA R MS L A MB BELLY
huckleberry, ramp and buttermilk MONTENEBRO
pretzel lavash, apricot and lavender PA SSION F RU I T SOR BE T
kaffir lime, coconut and marshmallow GI A N DU JA PA LE T TE
banana, lemon and goat yogurt CHICORY CUSTAR D
milk ice cream, cinnamon and tahitian vanilla ALMOND CROISSANT
cardamom, rose and acacia honey
APRIL 8, 2016 CH EF S NOA H S A N D OVA L & GE N I E K WON