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Hamachi crudo
asian pear, hawaiian chili pepper, black garlic, micro cilantro
truffle white balsamic vinaigrette
first course
Acquerello risotto
24-month aged parmigiano reggiano
second course
Pan-roasted snapper
cauliflower purée, mushroom duxelles, truffle sauce, sea asparagus
third course
Black truffle flan
caramel, mint, berries
fourth course