Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado crispy sushi
crackling maitake mushroom, black peppercorn condiment
lemongrass kombu tea

Badger Flame Beets
green almond milk, aleppo pepper and marigold

Green Asparagus
morel mushroom and vin jaune

Flowering Tofu
tatsoi, delfino cilantro, sour chili broth

Celeriac Katsu
grainy mustard aioli, tamarind and shiso

Murasaki Yam
yuzu sesame seeds, scallion and smoked serrano chili oil

Apple Confit
green apple jus, whipped crème fraîche