Sample MENUs

Spring

Spring Pea Veloute/smoked trout/garlic crouton

Kanpachi Crudo/truffle shoyu/mustard greens

Chicories/char/acid/nuts/herbs/dairy

Black Seabass/sake beurre blanc/turnip/chive

Risotto Blanc/morel mushroom/shallot

Wagyu Ribeye/pommes fondant/carrot/demi

Citrus Sorbet

Black Chocolate Cake/coffee namelaka/almond

Summer

Chilled Potato Soup/crispy leek/lemon balm

Bigeye Tuna/allium yolk sauce/verjus/chili oil

Grilled Mushroom/mushroom concentrate/herbs

Hokkaido Scallop/corn fondue/char corn/espelette

Linguine/onion soubise/caviar

Mangalitsa Chop/strawberry/fermented veg/spicy

Prickly Pear Sherbet

Peach “Cobbler”

Fall

Sunchoke/sunchoke creme/rosemary/olive oil

Fluke Crudo/duck fat/truffle/pepper

Coal Roasted Cabbage/momiji/almond/gouda

Turbot/lemon/olive oil/salt

Berlingots/potato/buerre fondue/chive/caviar

Spiced Duck Breast/leg confit/pickled cherry/jus

Crisp Apple Sorbet

Butterscotch Creme Brulée/last seasons berries