Bladderwrack (Blue mussel emulsion), Kohlrabi (Kohlrabi compressed with linden leaf oil and linden flower vinegar)
Vendace (A small tart with vendace roe marinated in horseradish oil and lilac vinegar), Caviar (King fish from Denmark and oscietra caviar from Belgium with smoked eel, green gooseberry and juniper)
Scallop (Live scallops from Cape Cod with white turnip and black currant leaf), Lobster (Lobster from Maine with Siberian sturgeon caviar, wild carrot flower and salted chanterelle)
Trout (Gently cooked trout with salted white currant and flavors of northern New York)
Langoustine (Grilled tail of langoustine from Norway with a sauce of the caramelized shells and red gooseberry)
Hake (Hake and kaluga caviar with brussles sprouts, Swedish dark beer and flowering dill), Quail (Quail from Spring field, Vermont with white truffle and black walnut)
Venison (Venison from Millbrook, New York with black sunchoke, pine mushroom, hen of the woods and a sweet bun)
Berries (A small tart made with preserved berries and woodruff), Sorbet (Milk sorbet with grass-fed cream and meadowsweet cordial)
Confections (Rye Leaf & Clover, Canele & Swedish Punsch, Beet & Black Currant, Madeleine & Sea Buckthorn, Salted Licorice)
