Flavor Fusion

Menu

• Hors d'Oeuvre
  • Crispy Duck Salad with Pomelo, Pine Nuts, and Shallots
  • Lobster Soup Dumplings
  • Scallop Shumai
  • Lobster with Uni, Basil, and Coconut 
  • Salmon with Bamboo Charcoal, Chinese Celery, and Salmon Roe 
  • Prawn–Bone Marrow Dumplings
  • Blood Orange French 75 > Bombay Sapphire Gin with Blood Orange Juice, Simple Syrup, Champagne, and Blood Orange Zest 
  • Corpse Reviver No. 2 > Bombay Sapphire Gin with Lemon Juice, Cocci Americano, Cointreau, and Absinthe
• Dinne​​r 
  • Family-Style Spicy Lamb Lupin Wraps with D’Ussé Cognac–Chiu Chow Sauce and Chinese Pickles
  • Kirinzan Junmai Ginjo Sake
  • Peking Duck with Foie Gras and D’Ussé Cognac–Hoisin Sauce
  • Kuromatsu Hakushika Junmai Ginjo Sake
  • Chilean Sea Bass with Black Bean Shoots, Chiles, and Garlic
  • Jokigen Junmai Ginjo Sake
  • Wagyu Rib-Eye with Pickled Romanesco, Smoked Potato Purée, and Fermented Black Beans
  • Toro Toro > D’Ussé Cognac with Domaine de Canton, Agave, Charred Pineapple Juice, and Lime Juice
  • Spicy Jumbo Tiger Prawn with Asparagus and Lotus Leaf–Wrapped Steamed Sticky Rice
  • Flower and Stone > Bombay Sapphire East Gin with Mint, Yuzu Juice, Strawberry–Fennel Syrup, Giffard Abricot du Russillon Apricot Liqueur, and Fee Brothers Rhubarb Bitters
  • Sweet Finale > Chocolate Truffles and Macaroons