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Crab course 1st part. Crab Mousse (amazing!!) on a buttermilk sorbet with rhubarb, fennel and lemon
Final dessert laid on out to eat off the table assembled by Grant Achatz himself
Clearly every restaurant needs a "pillow course". Weight of the dish deflates pillow that releases a vanilla and green tea scent.
Black Truffle explosion.
Wineglass
Duck, foie gras, morels, asparagus and chamomile foam
fozzyo

Crab course 1st part. Crab Mousse (amazing!!) on a buttermilk sorbet with rhubarb, fennel and lemon

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