SEPT/OCT 2018 MENU
Asian
AMUSE
Dumpling
FIRST COURSE
Beef Tartare
Wagyu, Tokyo Turnip, Urchin, Finger-lime, Anise Hyssop
SECOND COURSE
Tiger Prawn
Tempura, Nori, Orange
THIRD COURSE
Quail
Asian Pear, Retasu, Red Mustard, Apple Vin, Shallot
INTERMISSION
Kabocha Squash Soup
FOURTH COURSE
Wagyu
Kohlrabi, Pearl Onion, Tatsoi, Black Garlic
FIFTH COURSE
Scallop
Daikon, Bacon Dashi, Bonito, Micro Radish & Agretti
SIXTH COURSE
Peking Duck
Rice, Soy, Broccoli
INTERMISSION
Sorbet
Chestnut, Coconut-Lime, Umeboshi
SEVENTH COURSE
Egg Custard
Ginger, Warm Spices, Burnt Sugar
EIGTH COURSE
Apple
Matcha, White Chocolate, Chamomile
NINTH COURSE
Chocolate
Grapes, Plum Wine
MIGNARDISE
Salted Caramel, Pate de Fruit, Enrobed Truffle