CURED RED SNAPPER, KALUGA CAVIAR, PERSIAN CUCUMBER, BUTTERMILK
DUTCH WHITE ASPARAGUS, ORANGE, PUFFED BUCKWHEAT, MARINATED STRAWBERRIES
MAINE SCALLOPS, CARROT JUS REDUCTION, GARDEN VEGETABLES
TEA SPICED DUCK BREAST, BLACKBERRY AIGRE-DOUX, BABY SPINACH
THE BUTTERFLY, YUZU DELICATE MOUSSE AND RASPBERRY COMPOTE, PISTACHIO SABLÉ
CREATED BY ALAIN VERZEROLIEXECUTIVE PASTRY CHEF SALVATORE MARTONECHEF DE CUISINE ANDREW AYALA