Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado crispy sushi
potato and leek velouté
aged cheddar cheese and truffle fritter

Fennel
sunflower dukkah, herbal oil and marcona almond froth

Celeriac
anjou pear, celery mustard and ruby red port

Scamorza Ravioli
kabocha squash, chanterelle mushroom and menuette parsley

Flowering Tofu
autumn mushroom broth, delfino cilantro and yuba

White Truffle
masa-plantain tamal, parsnip fondue and tuscan miso

Caramelized Apple Confit
spiced streusel, crème fraîche