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