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Six-Course Dinner Tasting

298

Amuse Bouche

sea urchin, yuzu and serrano pepper
crispy trout sushi, chipotle and tamari
jasper hill cheddar fritter and black truffle

Caviar

vidalia onion buttermilk, quinoa and chives

Amberjack

calvados gelée, fall orchards and tarragon

Chanterelle Mushroom

nishiki rice, kalamata olives and gai lan

Black Bass

mizuna, culantro and sunchoke broth

Wagyu Strip Loin

glazed eggplant, dulce togarashi and perilla

Sugar Pumpkin

honeynut squash sorbet, pumpkin seed praline

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