NOVEMBER 2019 MENU

AMUSE
Caviar
Fromage Blanc, Hibiscus, Shiso

FIRST
Gazpacho
Melon, Chile, Crème Fraiche, Mint

SECOND
Grilled Lettuce Salad
Sour Cashew Ice Cream, Capers, Hazelnut, Carrot, Pink Peppercorn


THIRD
Crudo
Salmon, Ikura, Orange
Plum, Hamachi, Ginger

FOURTH
Cavatelli Pasta
Grape, Sunchoke, Baby Broccoli, Pistachio

FIFTH
Grilled Matsutake
Truffles, Oxalis, Rice

SIXTH
Miso-Koji Ribeye
King Trumpet, Shiitake

Intermezzo

SEVENTH
Chamomile & Honey
Chamomile, Honey, Cheese

EIGHTH
Apple
White Chocolate, Caramel

Mignardises