Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado, yuzu kosho and crispy rice
muraski yam, tahini and smoked serano
jasper hill cheddar fritter and black truffle

Autumn Carrot
tamarind, lemongrass sambal and rau rum

Potato Pierogi
marjarom, beet reduction and garlic butter

Chanterelle Mushroom
nishiki rice, kalamata olives and gai lan

Caraflex Cabbage
pine nut vinaigrette, celeriac and dill

Flowering Tofu
charred onion broth, delfino cilantro and yuba

Orchard
caramelized apple, crème fraîche, quince