Mustard charred quail with wild strawberries, snow peas, kataifi and cardamon

Shrimp stock gelee with pickled vidalia onions, poached gulf shrimp, fresh fennel, fennel oil, buckwheat & ol’ bay tuile.

Rare black chanterelle served with A5 Wagyu striploin

Pierogi, smoked Wagyu, beet, kohlrabi, sour cream and dill

Black garlic charred A5 Wagyu, tosaka, cucumber, miso and aerated chawanmushi

Foie torchon atop lightly gelled banana and black truffle consomme, radish, banana cotton candy and gold leaf