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Six-Course Vegetarian Tasting

238

Amuse Bouche

avocado crispy sushi
leek velouté, espelette pepper and turmeric
aged cheddar cheese and truffle fritter

Heirloom Tomato

late harvest fruits, myoga ginger and gazpacho consommé

Fennel

sunflower dukkah, herbal oil and marcona almond froth

Scamorza Dumplings

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

Grape

concord grape sorbet, pistachio, crispy meringue

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