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daily selection of chef's welcome bite

wild korean seaweed, tempura shiitake & pickled matsutake, sansho pepper & umeboshi aioli

watercress aioli, finger lime & toasted coconut, chili, mint & spiced potato crisp

brillat-savarin, truffle, sicilian pistachio, pistachio butter, buckwheat honey & olio nuovo

blood orange, lola rosa lettuce, cara cara marmalade vinaigrette

roquefort, the one and only benton's bacon, sundried tomato & everything crumble

hearts of palm, oro blanco grapefruit, avocado, winter chicories, pasilla tartar aioli

turnip & taro sticky rice, cloud ear mushrooms, smashed cucumber, gochujang beurre blanc

tiny lobster souffle & butter poached lobster

winter truffles, soft cabbage, date caramel hen jus

pasta di sepia, crab butter, dill & lemon ($10 supplement)

buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)

white asparagus, truffled pecorino, burrata & olio nuovo

celery root, clamshell mushrooms, razor clam, ginger & preserved lemon, scandinavian 'chowder'

fried green tomato, crab & shrimp coral mushroom, celtuce & cucumber, tomatillo vierge

sourdough & mimolette spaetzle, glazed pancetta meatballs, chanterelles, brussels sprouts, caramel hen jus

mashed potato with ham hock cream, scarlet turnip, wild pecan, blackberry & hickory syrup

mushroom galette, lots of little pommes dauphines, bloomsdale spinach, bernaise & jus ($8 supplement)

a seasonally changing selection served with accompaniments

rose hip & apple caramel, pink peppercorn & vanilla ice cream, grapes

poached quince & quince chantilly, date amaro toffee sauce

blood & cara cara orange, blueberries, mandarin 'julius'

dulce de leche ganache, toasted cocoa nib ice cream, tondo de iblea olio nuovo

golden latte ice cream, blackberry gelees, alabaster melon & pomegranate

cannoli classico, salted caramel ice cream, pistachio, altissio espresso

daily selection of ice cream & sorbets

honeycomb, rosemary focaccia