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