First Course

Scallop Crudo
citrus emulsion, candied pistachio crumble, pickled grape, roe

Second Course

Crawfish Dumpling
sesame, black vinegar, chili, cilantro

Third Course

Roasted Bone Marrow
Xinjiang bone broth, wine, aromatics

Intermezzo

Yuzu & Mint Granita
fresh mint, citrus, shaved ice

Fifth Course

Salt-Baked Red Snapper
citrus, aromatics, ginger, lemongrass,

Final Course

Aztec Chocolate Truffle

cinnamon, cayenne, candied orange