Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado crispy sushi
crackling maitake mushroom, black peppercorn condiment
lemongrass kombu tea

Badger Flame Beets
green almond milk, aleppo pepper and marigold

White Asparagus
tarragon velvet, espresso-brown butter vinaigrette

Flowering Tofu
spring mushroom broth, yuba and delfino cilantro

Celeriac Katsu
grainy mustard aioli, tamarind and shiso

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

Strawberry Garden
sicilian pistachio, basil, elderflower