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Six-Course Vegetarian Tasting

238

Amuse Bouche

avocado crispy sushi
potato and leek velouté
aged cheddar cheese and truffle fritter

Fennel

sunflower dukkah, herbal oil and marcona almond froth

Celeriac

Anjou pear, celery mustard and ruby red port

Scamorza Ravioli

kabocha squash, chanterelle mushroom and menuette parsley

Flowering Tofu

autumn mushroom broth, delfino cilantro and yuba

Murasaki Yam

yuzu sesame seeds, scallion and smoked serrano chili oil

Sugar Pumpkin

honey nut squash sorbet, pepita praline

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