Six-Course Dinner Tasting

298

Amuse Bouche
sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
jasper hill cheddar fritter and black truffle

Caviar
vidalia onion buttermilk, quinoa and chives

Amberjack
calvados gelée, fall orchards and tarragon

Chanterelle Mushroom
nishiki rice, kalamata olives and gai lan

Black Bass
mizuna, culantro and sunchoke broth

Wagyu Strip Loin
glazed eggplant, dulce togarashi and perilla

Sugar Pumpkin
honeynut squash sorbet, pumpkin seed praline