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Six Course Omnivore
Ten Course Omnivore
Six Course Vegetarian
1997 Classics
218
Amuse Bouche
avocado crispy sushi
artichoke, rose-saffron aioli and fennel pollen
watercress soup with meyer lemon froth
Beet Mosaic
flavors of tartare
White Asparagus
hazelnut, espresso-brown butter vinaigrette, tarragon
Chrysanthemum Tofu
tatsoi, tokyo turnip, aromatic white pepper broth
Celeriac Katsu
granada pepper emulsion, lemon emulsion and shiso
Murasaki Yam
tahini, yuzu-sesame and scallion
Tropical
coconut semifreddo and exotic fruits

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