halibut-heirloom tomato terrine, (wrapped with leeks) with garlic, thyme and olive oil
fresh pasta, peas, lobster, shellfish essence and reggiano parmigiano
canary & sharlyn melon boisson, crab-peach "sambal", lobster oil, togarashi
fluke, polonaise crust, fava beans, sweet onion soubise, morels and celery root
halibut terrine as platedblack olive-anchovy butter, shrimp-mussel vinaigrette, asparagus, tomatoes
baby turnips glace...mmmm
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