first
paired with argyle “nuthouse” riesling
eola-amity hills, oregon 2014
white soy cured salmon
pate choux, crème fraiche , red onion, radish, king salmon roe, micro wasabi
frisèe and red chicory salad
creamy miso vinaigrette, star anise poached apple, marcona almonds
second
paired with oscar tobía reserva rioja
rioja, spain 2011
braised short rib
wheat noodle, swiss chard, demi-glace, crème fraiche, cilantro
risotto
red kuri squash, shiitake mushroom, bok choy, black truffle dashi
third
paired with pierre tailleur de vins cabernet franc
languedoc-roussillon, france 2017
berkshire pork tonkatsu
miso braised kale, sticky rice, candy stripe beet pickle, fresh wasabi aioli
cashew cream and shiitake mushroom dumpling
spinach, soft tofu, smoked eggplant puree, black vinegar, seaweed caviar
fourth
paired with dewatsura sakura emaki rosé sake
japan n/v
éclair
coconut cream, white chocolate ganache, blood orange mousse, candied orange, strawberry sauce
tasting menu: 55
wine pairing: 25
Comment