Six-Course Vegetarian Tasting

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

Spring Carrot
tamarind, lemongrass sambal and rau rum

White Asparagus
oreganata, calabrian chili and menuette parsley

Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue

Flowering Tofu
mushroom broth, delfino cilantro and yuba

Black Truffle
masa-plantain tamal, chervil and tuscan miso

Rhubarb
kaori matcha, yuzu, rose