Six-Course Vegetarian Tasting

238

Amuse Bouche
avocado crispy sushi
crackling brussels sprouts, black peppercorn condiment
vidalia onion velouté and sunchoke

Badger Flame Beets
marcona almond milk, aleppo pepper and marigold

Flowering Tofu
matsutake broth, tokyo turnip and tatsoi

Celeriac Katsu
grainy mustard aioli, tamarind and shiso

White Truffle
goat cheese dumplings, honeynut squash fondue

Murasaki Yam
yuzu sesame seeds, scallion and smoked serrano oil

Apple Confit
green apple jus, whipped crème fraîche