Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado, yuzu kosho and crispy rice
muraski yam, tahini and smoked serano
pea soup and aged parmesan

Sugar Snap Peas
fennel infusion, gordal olive and sorrel

Spring Carrot
tamarind, lemongrass sambal and rau rum

Morel Mushroom Ravioli
hoja santa, smoked cheddar and sherry fondue

White Asparagus
oreganata, calabrian chili and menuette parsley

Flowering Tofu
charred onion broth, delfino cilantro and yuba

Rhubarb
kaori matcha, yuzu, rose