Farro and orzo tabbouleh, cumin yogurt, poached pineapple, pickled pearl onion, lime pickle, pomegranate molasses

Charcoal grilled Nagano pork belly, teardrop peppers, sea asparagus, wood ear mushrooms, narutomaki, pork and crab jus, aromatic herbs

Duck confit rillette, foie gras mousse, Turkish coffee, passion fruit gelée, perilla

Blood orange gel, lime leaf mayonnaise, grapefruit segments, Singapore slaw, galangal dressing, honey-gochujang glaze

Truffled mascarpone cheese, mushroom duxelle, garlic crouton, sunchoke soubise, sunchoke chips

Grilled, pickled and shaved local asparagus, miso pudding, smashed edamame and peas, pea soufflés, citrus snow, wasabi peas

A selection of raw and prepared shellfish and fish including oysters, prawns and scallop ceviche. Available Thursday, Friday and Saturday

Artichoke purée, peas with mint oil, Tokyo turnip, pickled mustard seed, pommes Parisiennes, tamarind jus, nasturtium, anise hysop

Grilled baby corn, straw mushrooms, sugar snap peas, XO spiced veal pressé, pickled water chestnuts, Szechuan peppercorn jus

Delicata squash, roasted roma tomatoes, arrabiata sauce, pickled red onions, fried capers, pinenuts, olives, Lancaster old gouda

Sous-vide duck breast, roasted carrots, French beans, red endive, dried apricots, panisse

Crispy guanciale, caramelized squash purée, pumpkin seeds, young kale, beurre blanc

Lemon confit glazed turbot, charred zucchini, pickled ramps, maitake mushrooms, navy beans with black bean sauce, baby spinach

$135 with pairings. Participation of the entire table is required. Modifications to the “Tasting Menu” can not be accommodated.

Dark chocolate crémeux, chocolate olive oil cake, Ovaltine crumble, saskatoon berry preserve, raspberry-mascarpone mousse

Honey butter tart, sweet woodruff ice cream, maple-pecan crumble, bee pollen

Strawberry cheesecake ice cream, graham cracker