Fifth Floor

Pomegranate, za'atar, cress, radicchio ash, garrotxa, jamon, walnut

Cocktail grapefruit, satsumas, blood orange, red yuzu kosho, sea beans

Chestnut cream, vadouvan, honey poached cranberry, pepitas

Marinated chantrelles, nasturtium, truffle vinaigrette, fried bread

Bearnaise and caviar, fried with rouille, cucumber granite, chowder, mignonette

Dungeness crab fondue, saffron, sichuan pepper, aged kaffir lime

Textures of grapes, challah toast, almonds, sauternes gelee

Sylvetta, parmigiano-reggiano, white truffle butter

Pheasant sugo, clay pepper, pecorino toscano

Chanterelles, sage, brown butter, mizuna, pistou, hazelnuts

Riesling, brassicas, finger lime, nigella seeds, sudachi, fines herbs

Squash, baby turnip, matki beans, brown butter, apple, garam masala

Sunchoke, baby fennel, black olive, satsuma, cabernet-honey vinaigrette

Crunchy yogurt, rye berries, pickled raisin, cauliflower, cipollini

Pain d' epices, celery root, pear, foi gras, chestnut, venison jus

Thai green curry, turmeric pickled papaya, toasted rice glass, gai lan, galangal sausage

Braised cheek, confit shimejis, eggplant, beet, gobo root, barley

Calvados mousseline, hibiscus sorbet, pine nut nougatine, buddha's hand confit

Yuzu parfait, pistachio ice cream, pistachio macaroon

Passion fruit curd, green tea genoise, chestnut ice cream, chestnut puree, passion fruit glass

Yuzu marmalade, creme fraiche, condensed milk ice cream, almond coffee puree

Goat cheese cream, poached pear, persimmon sorbet, pomegranate date puree, pear espuma

Three or five unique, artisanal cheeses, traditional accompaniments