Six-Course Vegetarian Tasting

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

Romano Beans
fennel infusion, gordal olive and sorrel

Heirloom Tomato
donko shiitake, perilla and sansho

Zucchiolo Ravioli
black truffle, gold bar squash infusion and thai basil

Summer Carrot
tamarind, lemongrass sambal and rau rum

Flowering Tofu
charred onion broth, delfino cilantro and yuba

Stone Fruit
roasted peaches, corn sorbet, almond