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Six-Course Vegetarian Tasting

238

Amuse Bouche

avocado, yuzu kosho and crispy rice
muraski yam, tahini and smoked serano
jasper hill cheddar fritter and black truffle

Autumn Carrot

tamarind, lemongrass sambal and rau rum

Potato Pierogi

marjarom, beet reduction and garlic butter

Chanterelle Mushroom

nishiki rice, kalamata olives and gai lan

Caraflex Cabbage

pine nut vinaigrette, celeriac and dill

Flowering Tofu

charred onion broth, delfino cilantro and yuba

Orchard

caramelized apple, crème fraîche, quince

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