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Six-Course Vegetarian Tasting

218

Amuse Bouche

avocado crispy sushi
crackling haricot vert, black peppercorn condiment
gold bar squash infusion and lavender

Heirloom Tomato

summer vegetable mignonette

Itachi Cucumber

water lentils, nigella seeds and preserved lemon dressing

Chrysanthemum Tofu

tatsoi, tokyo turnip, aromatic white pepper broth

Black Truffle

mozzarella-zucchini dumplings, savory and za'atar

Murasaki Yam

yuzu-sesame seeds and smoked serrano chili oil

Stone Fruit

pistachio mochi and red currant granite

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