We begin with caviar and crème fraiche served on Limoges plates just five nanometers in diameter and visible only under an electron microscope. Our white-gloved servers will show you how to operate the machine. For your utensil, we provide silver tweezers.
Plates made from a fine mist of bone china and asparagus salad are sprayed into your mouth by your server from our very own crystal atomizer.
In a unique partnership with a fine china maker and pharmaceutical company, we’ve created five-milligram plates that dissolve on your tongue, releasing the flavor of sautéed Maine lobster, ramps, morels, and potato gnocchi.
Millions of tiny plates in a Wedgwood pattern unique to us replace breadcrumbs in our crusted beef tenderloin.
Punctuate your meal with a dessert flight, brought to you on three plates the size of a Times Roman full stop. Savor a granule of Brazilian sugar, an ice crystal, and a single grain of local pollen. Delivered on the back of tiny Moroccan ant, which is completely edible