Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado, three year tamari and crispy rice
muraski yam, tahini and smoked serano
aged comté cheese and truffle fritter

Fennel
sunflower dukkah, herbal oil and marcona almond

Celeriac
anjou pear, celery mustard and ruby red port

Morel Mushroom Ravioli
hoja santa, spigarello and sherry fondue

Flowering Tofu
mushroom broth, delfino cilantro and yuba

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

Rhubarb
kaori matcha, yuzu, rose