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Carpac­cio of big eye tuna, frozen cu­cum­ber foam, pre­served lemon, farmed French caviar ($28)

Grilled John Dory, mus­tard gnoc­chi, poached bone mar­row, morel mush­rooms, mush­room con­somme, pars­ley ice cream, hazel­nuts ($47)

Slow-baked meringue, rasp­ber­ries, tof­fee pop­corn, vanilla-rasp­berry sauce, mus­co­v­ado cus­tard ($18)

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