Guillemot One65, Champagne, France
Welcome: Cone of Salmon Tartar
Domaine Weinbach, Sylvaner, Alsace
Amuse-Bouche: Pomegranate Gazpacho, Marmalade of Charcoal-Roasted Beet, Herb Salad
Jean-Pierre Launois, Brut-Tradition, Champagne, France
“Caviar Composition”:
Lobster Gelée, Geranium, Corn Velouté
Carpaccio of “Konbujime” Madai, Finger Lime, Seaweed
Unagi and Farm Egg Sabayon, Lemongrass, Toast Melba
Zucchini Cannelloni: Pumpkin Seeds, Olive, Lemon Confit, Tempura Flowers
Clos de Garrigues, Provence, France
Lofi Dry Vermouth
Seafood Royale: Scallop, Uni, Wild Fennel Emulsion
Domaine Giacometti, Sempre Cuntentu, Corsica
Roasted Lobster, Chambertin Sauce, Juniper, Bone Marrow, Red Cabbage, Pepper Berry Béarnaise
Brouilles Vielles Vignes, Beaujolais, 1999
Maison Joseph Drouin, Beaune Premier Cru, Grèves Burgundy, 1982
Half-Smoked Salmon, Wasabi Nage, Shitake, Crispy Skin
Château Margaux du Château Margaux, Bordeaux, 2011
Farm-Raised Chicken Fricassée, Vain Jaune, Artichokes and Roasted Matsutakes, Natural Jus
Strawberry Sorbet with Lemon Cream, Basil and Red Bell Pepper
Mignardises:
Blueberry Tart
Chocolate Truffle
Vanilla Macaron
Strawberry Macaron
