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Cherry bark ice cream & preserved peach & mugwort curd & caramelized white chocolate & white truffles @atomixnyc
Korean melon with Makegeolli & anise hyssop ice and flowers & plum lucky sorrel & pine nuts & honeydew @atomixnyc
Korean pear marinaded wagyu & perilla oil compressed squash and fermented shrimp & naengmyeon @atomixnyc
Fried crispy sticky rice crusted quail breast & cherries and pearl onions & spruce salt @atomixnyc
Grilled quail legs with spruce honey glaze @atomixnyc
Uni rice with caramelized pine nuts @atomixnyc
Sardines braised in gochujang & fried yuba & chrysanthemum & dehydrated gourd and tofu salad with sesame oil and chives @atomixnyc
mongeard-mugneret grands-echezeaux 2009 @atomixnyc
Pan fried egg washed seabass & potato and seafood chowder & green chojogi oil & white truffles & sea fennel & nasturtium / side of dehydrated shrimp and walnuts @atomixnyc
Italian specialty first of season @atomixnyc
Steamed hake from Galicia & Makegeolli dashi with butter and fermented yuzu & smoked trout roe and finger lime & cucumber skin oil and watercress / side of shishito pepper leaf & poached welk and salted plum @atomixnyc
Smoked eggplant & sea grapes & poached New Zealand abalone & eggplant dashi gelee & pickled coriander seed & wasabi leaf and oil @atomixnyc
Domaine Arnaud Ente Meursault 2010 @atomixnyc
Smoked eel gelee & perilla oil compressed cucumber & caviar & elderberry and ramp glaze @atomixnyc
Chopsticks time @atomixnyc
Grouper tartare & fig & fermented unripe blueberry & sansho leaf & buckwheat oil @atomixnyc
Tempura of matsutake & Sichuan peppercorn & yuzu and Meyer lemon @atomixnyc
Foie & meringue & chili flakes @atomixnyc
King crab & turtle beans & ajidolce @atomixnyc
