SASHIMI Aged Knifejaw Sashimi with Fermented Plum and Shiso Sauce topped with Coriander Blossom SCALLOPS Scallops with Cucumber Slices on Buttermilk Sauce base topped with Sea Urchin CEVICHE Yellowtail Amberjack, Turnip, and Fermented Rhubarb. Served with Sake. KING CRAB King Crab topped with Golden Kalgua Caviar, Celtuce, and Gim WONTON SOUP Infused Pheasant Bones Wonton Soup with Aged Rice Wine MAITAKE Maitake in Saffron Tomato Velouté Sauce topped with Black Truffle and Mint Leaves SEA BASS Sea Bass, Fava Bean, and Monkfish Liver with Soymilk Gel topped with Braised Sweet Soy Lotus Root TURBOT Roasted Turbot and Poached Langoustine in Mushroom Carpaccio and Mussel Sauce PIGEON Glazed Smoked Honey and Lavender Pigeon Breast topped with Five Spices SEA CUCUMBER Sea Cucumber on Bed of Shrimp Squash Stem Rice topped with Fermented Tofu Pickles and Jidan APPLE MOUSSE Apple Cider Glazed Mousse Bomb with Browned Apple Slices and Armagnac Sabayon on Chocolate Twigs SORBET Oxidized Mango Sorbet, Tequila Sabayon topped with Finger Lemons and Mint PETITE FOUR Assortment Of Wagashi Served with Barley Tea
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