Bacon Scones

Amuse-Bouche
Crispy smoked sardine, horseradish potato mousse, smoked pike roe
Delicata squash tartlet, seed praline
Gougère with Manech tête noire ewe’s milk cheese, Espelette pepper

Starter
Scallop crudo, coral XO sauce, fig leaf oil, burnt clementine

Fish
Line-caught turbot and shrimp stuffing with vadouvan, langoustine bisque

Meat
Poularde infused with wild garlic, green asparagus, and vin jaune sabayon

Dessert
Honey, buckwheat, olive oil, and Meyer lemon

Mignardises
Key lime pie, sesame, and meringue
Chocolate square
Vanilla and marigold marshmallow