a n n i s a

Stuffed Zucchini Blossoms with Chickpeas, Fresh Cheese
and Mint Chutney.
16. appetizer / 32. vegetarian entrée

Ceviche of Fluke with Black Lime and Radishes.
17.

Chilled Avocado Soup with Shiso and Unagi Croutons.
15.

Field Green Salad with Fresh Herbs.
9.

Eggplant with Two Turkish Chilis in Yogurt Water.
13.

Tuna: Hot and Cold.
17.

Barbecued Squid with Thai Basil and Fresh Peanuts.
16.

Seared Foie Gras with Soup Dumplings and Jicama.
18.

Miso Marinated Sable with Crispy Silken Tofu
in a Bonito Broth.
34.

Olive Oil-Poached Halibut with Blistered Shishito Peppers,
Almond and Lobster Coral Sauces.
36.

Sautéed Filet of Golden Trout with Golden Split Peas
and Golden Syrup Glazed Bacon.
31.

Grilled Sea Scallops with Loofah and Sea Urchin.
35.

Pan Roasted Farm Chicken with Sherry, White Truffle
and Pig Feet.
28.

Rabbit with Spring Onions and Japanese Curry.
34.

Long Island Duck with Cashews, Papaya and Three Herbs.
31.

Grilled Wagyu with Escargots, Spring Garlic
and Alba Mushrooms.
35.

Five Course Chef’s Tasting Menu
78.

Seven Course Chef’s Tasting Menu
98.


DESSERTS

Pecan and Salted Butterscotch Beignets with Bourbon Milk Ice

Nectarine Posset with Elderflower and Shiso

Tower of Caramelized Banana and Peanut Butter with Coconut
Sauce

Poppyseed Bread and Butter Pudding with Meyer Lemon Curd

A Tasting of Chocolate and Malted Desserts

Ice Cream and Sorbet
10.

A Selection of Cheeses
21