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