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TUNA
Layers of Thinly Pounded Yellowfin Tuna
Foie Gras & Toasted Baguette
Chives, Extra Virgin Olive Oil
Riesling, “Schieferterrassen”, Heymann-Löwenstein,
Mosel, Germany 2012
SCALLOP
Barely Cooked Scallop, Brown Butter Dashi
Grüner Veltliner, Hasel, Birgit Eichinger, Kamptal, Austria 2013
CRAB
King Crab Medley, Warm Matsutake Custard
Seaweed-Shiitake Broth
Christophe Mignon, Brut Nature, Champagne, France NV
SALMON
Barely Cooked Wild Salmon, Asparagus, Peas & Fava Beans
Chervil Emulsion
Sauvignon Blanc, Grassnitzberg, Tement, Styria, Austria 2012
STRIPED BASS
Wild Striped Bass, Bhutanese Red Rice, Green Papaya Salad
Ginger-Red Wine Sauce
Pago de Los Capellanes, Crianza, Ribera del Duero, Spain 2010
POMEGRANATE GRANITE
Sheep’s Yogurt Mousse, Lemon Green Tea Gelee,
Pomegranate Sauce
Moscato d’Asti, “Vigna Senza Nome”, Braida Giacomo Bologna, Piedmont, Italy 2012
HAZELNUT PRALINE
Flourless Hazelnut Cake, Gianduja Mousse, Orange Curd, Praline Ice Cream
Savagnin, Domaine Mâcle, Macvin du Jura, France, NV
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