Course 1 - Choice of:

Weiser Brilliant & Bonny Melons
chilled leeks, lemon cucumber, soy-almond vinaigrette, lovage

Terrine of Lamb Neck & Cilantro
fermented kohlrabi, poached fig, mala vinaigrette

Tartare of Raw and Roasted Tomato
smoked trout roe, ebony rose plum, fig leaf

Course 2 - Choice of:

Duck Sausage en Crépinette
apple condiment, red braised daikon, swiss chard

Ragù of wild mushroom,
tofu gnudi, marinated eggplant, spring garlic

Butter-poached Prawn
corn, vadouvan, pattypan squash

Course 3 - Choice of:  

Roasted Local Fish
fresh seaweed, artichoke barigoule, koshikari rice

Beef Cheek
grilled Nardello peppers, whipped potato, romesco

Dry-Aged Liberty Duck Breast for 2
salted plum, roast beet, chamomile

Dessert - Choice of:  

Roasted Strawberry
lemongrass, cashew butter

Sweet Corn Sabayon
black sesame, blueberry, butter mochi 

Ogen Melon
cucumber snow, honey mousse

Supplements:

Celery Root Blini
crème fraiche, N25 ossetra caviar, reduction of apple and black vinegar

Bub & Grandma’s Sesame Sourdough

Bordier demi sel butter

Mapo Tofu
roast sweetbreads, koshihikari rice

Fried Boneless Leg of Chicken
morita chili crisp jus, soy pickles 

Duck Fat Rice

Wine