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