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

Beet Mosaic
flavors of tartare

Flowering Tofu
mushroom broth, delfino cilantro and yuba

Black Truffle
corn dumplings, fromage blanc and chives

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

Strawberry Garden
sicilian pistachio, basil, elderflower