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Amuse bouche
caviar
champagne gelee, lemon, oyster leaf
First course
scallop crudo
seaberry, fresno chili, sicilian pistachio
Second course
truffle carmelle
foraged mushrooms, buerre fondue
Third course
pan roasted squab
flageolet beans, cabbage, pecan jam
Fourth course
a5 wagyu striploin
petite vegetables, trumpet mushrooms, parsnip, truffle jus
Fifth course
passion champagne torte
coconut cake, mango marmalade, prosecco
