Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado crispy sushi
crackling maitake mushroom, black peppercorn condiment
zucchini fritter and bee pollen aioli

Heirloom Tomato
summer fruits, myoga ginger and gazpacho consommé

Flowering Tofu
mushroom broth, delfino cilantro and yuba

Kabocha Dumplings
scamorza, chanterelles and menuette parsley

Fennel
sunflower dukkah, herbal oil, marcona almond froth

Murasaki Yam
yuzu sesame seeds, scallion and smoked serrano chili oil

Grape
concord grape sorbet, pistachio, crispy meringue