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Amuse bouche
celery root pana cotta
uni, apple, caviar
First course
lobster salad
matsutake, sunchoke, seaweed
Second course
parsnip tortellini
grano arso, parmesan, iberico
Third course
guinea hen
quince, cabbage, peacan
Fourth course
a5 wagyu striploin
salsify, black truffle, sauce paradoxurine
Fifth course
dark chocolate
hazelnut, creme fraiche, sea salt caramel