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