Jerusalem artichoke, smoked eel butter

Coho salmon tartlet with ricotta, black olive, arugula salsa, and grape

Sea urchin, chawanmushi, smoked and fermented daikon, dried mushroom and marsala broth, red spruce hydrolate

Spaghettone with butter and dried brewer’s yeast

Wild flounder muchim, Meyer lemon sabayon, finished with chrysanthemum ice cream, tardivo and basil seeds

Peperone-shaped pasta, shrimp, broccoli, green curry, combawa, fried polenta, and peperone crusco

Semi-dried and grilled beetroot, served with razor clam, guanciale, and squid ink sauce

Cacio e Pepe cooked into pig’s bladder inspired by Marcus Favius Apicius’ De Re Coquinaria

Hay-smoked Spanish mackerel with beef tendon, shishito pepper and dried anchovies, covered in yuja foam

Muscovy duck, capers, celery and sansho pepper with grilled cabbage, roasted sesame oil and cumin

Rice custard, Prosecco ice, Aperol gel, popping candy

Kouign-Amann, caramelized apple