DECEMBER MENU

AMUSE
Dumpling
Winter Squash, Burnt Onion Broth

FIRST COURSE
Brioche
Chicken Liver Mousse, Nori Butter, Membrillo

SECOND COURSE
Veloute
Sunchoke, Apple, Celery, Truffle


THIRD COURSE
Citrus Salad
Satsuma Mandarin, Radish, Little Gem, Frisee, Chive, Citrus Vinaigrette

FOURTH COURSE
Emigh Lamb Sweetbread
Romanesco, Red Frisée

FIFTH COURSE
Gnocchi
Squid Ink, Urchin, Dill, Caper, Shallot


SIXTH COURSE
Bridge Course*

SEVENTH COURSE
Suckling Pig Two Ways
Sakura Bone in Pork Chop, Brussels Sprouts, Mustard, Chestnut
Steamed Bao, Sakura Pork Belly, Daikon

INTERMEZZO
Lemon

EIGTH COURSE
Cheese Trio
Crème, Bleu, Aged


NINTH COURSE
Chocolate

menu subject to change