KING KAMPACHI, GOLDEN PINEAPPLE, LEMON BALM, KALUGA CAVIAR
ZUCCHINI SPAGHETTI, YELLOW PEPPER COULIS, COMTE, OLIVE CRUMBLE
FARRO RISOTTO, CHARRED CORN, CHILEAN TRUFFLES, POPPED SORGHUM
AUSTRALIAN LAMB CHOP, BEAN RAGOUT, GLAZED FIG, SUMAC
THE BUTTERFLY, YUZU DELICATE MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA